Soooo upon looking in the puerhs I still have to try from Terri, I discovered that I got the sample set for the Verdant TOTM back in…March. I didn’t ever put the teas in there in my spreadsheet so honestly I’m not surprised I didn’t remember them.
So now time to taste those! Finally. I figured I’d start with this one coming from a sheng before. I also just realized that with the previous tea that was the farthest I probably ever made it into a sheng. Progress!
Very exciting: I pulled the big piece from the little packet and it was exactly 5g. No work necessary! Woo. Did the two rinses and I’m ready to drink.
Have I ever mentioned that one of my favorite things about shu is that most of them smell like pasta? I think this super low carb thing is getting to me. Also they come in cakes, cake, man. Cake.
Though sometimes w/puerh you don’t even need cake.
It’s pretty light at first, but I love that crispness to it, like champagne bubbles. And there’s caramel, of course. But it’s not too in-your-face about these flavors.
I ended up forgetting about it for over a day so now I’m back to it. I don’t think it lost anything from the wait, although I did not cover it very well. It’s still very light, although just a tad earthy, there’s a lot of mineral notes to it, and it’s sweet.
I did two more steeps but I just can’t get into it. I don’t know if the air got to it maybe? But I have some left so I really want to try the other workshop suggested steeping method with the rest.
