A sipdown! (M: 12 Y: 32)
Gongfu, 6g / 125 ml, 90°C water, 5 seconds rinse, almost looseleaf.
I have preheated the gaiwan and ry leaves aroma were woody, but somehow uncommon; maybe tropcial woods… it was very appealing for shou; definitely no muddy, funky notes as they sometimes have.
After a rinse, I detected right away a wonderful aroma of sweet cinnamon, other spices, chocolate and little of red fruits that I have noticed in western steeping.
Steeps have started with 10 seconds and 10 seconds increments in whole session. Turns dark very quickly, giving deep dark mahagony colour. Impressions of scents are following: cinnamon, cardamom and other spices. Flavour is a bit more harsh, quite woody with chocolate covered red fruits; medium thickness, long mouthfeel and creamy aftertaste.
This steeping method gives consistent steeps and it has been a lovely shu puerh with an otes I would not expect from it. Moreover, it calms my stomach, after another gall bladder attack this night.
Oh no! Gall bladder attacks are no fun! I hope that settles down and you get relief.