A pleasant shu, I guess, as shu’s go. Although it has the obligatory boot-leather smell & taste, there is also a sweetness and lightness that is not unappealing. The website is correct when it says that “The taste is clean, smooth, and light.”
First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 4:00 min.
Third infusion – 3 g. per 6 oz. water, 90 deg., 7:00 min.
Fourth infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.
Preparation
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Comments
You clearly don’t know how to brew puerh, judging by the far too long brew times. Start gong fu with flash instant brews, pour off. All the teas need at least two rinses as well to remove storage.
Thanks for the (surprising) comments, Cwyn. I am one that tries different brewing styles / methods in order to find one that produces a liquor whose taste I like. I almost always hit on it eventually (the only exception being shengs, which I dislike no matter how I brew). Subsequent to this review, I now brew my shou-s with much more leaf but equally long brew times. The shorter brew times produce a tea that tastes weak to me.
You clearly don’t know how to brew puerh, judging by the far too long brew times. Start gong fu with flash instant brews, pour off. All the teas need at least two rinses as well to remove storage.
Thanks for the (surprising) comments, Cwyn. I am one that tries different brewing styles / methods in order to find one that produces a liquor whose taste I like. I almost always hit on it eventually (the only exception being shengs, which I dislike no matter how I brew). Subsequent to this review, I now brew my shou-s with much more leaf but equally long brew times. The shorter brew times produce a tea that tastes weak to me.