A less-forgiving sticky rice shu than some. Started with a light umami/fishy quality off the long rinse, which — combined with the sticky rice notes — I actually kind of enjoyed. Reminded me a little of inari. The tuo broke down really fast into crumbs, though, and the next couple flash steeps were papery-bitter. By that time, the sweet sticky rice fragrance had substantially faded. This tea outruns itself in the gong fu setting; I’ll try it western next time.
Flavors: Bitter, Fishy, Paper, Sticky Rice, Umami
