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“I did a side-by-side tasting of this and Puerhsk Xiaoshu Lincang. The leaves here are a bit darker than the regular lincang, and they have the same fresh floral, but I also pickup some brown sugar...” Read full tasting note
“I really enjoyed this Gushu from Puerh.sk. The wet leaves have a pleasant nose with notes of ripe berries and peach with a little “mineralness”. The nose brings the 2009 Wuliang Gusha from EoT to...” Read full tasting note
“I’m really loving the oily mouth feel of these 2015 gu shu teas from pu-erh.sk. I think rustic is a good description of the LinChang. There’s no discernible floral or fruity flavors; instead, the...” Read full tasting note
Balanced, smooth, rooty, bitterish with sweet end. Noticed smokiness from starting steeps which vanishes rapidly with later ones. Clean and returning sweetness comes up, 6-7th steep. By each steep the tea builds up its unnoticed but rich complexity.
GuShu LinChang and XiaoShu LinChang are my new ventures and a change for pu-erh.sk to offer a new pu-erh tea area. Some 4 years ago a friend from Kunming sent me a sample of a tea from her aunt. I tasted the maocha and said Ok, not bad. Tasted the maocha next and the following year. About 2 years later I found this tea got better. I called my friend told him to get some of his aunt maocha. He said all was sold to a man from Guangdong. Then I kind of forgot about this tea. This spring my friend says that her aunt has some maocha. So I tasted it and took some. The maocha is not masterly made, not graded at all, it’s a kind of rustical style. The gushu a bit smoky at the begining but later steeps unfoldes a clean pu-erh tea. I had drunk several times Linchang tea but this one found the most friendly one to my tasting buds. The price tag is acceptable and the overall feeling is that you get a nice local style clean Linchan pu-erh tea. My friend met her aunt just before those 4 years as she was disgraced by her family. She run away with her lover from Linchang village when was young and lost contact with her family. Now, 78 year old still make tea and was really happy to send her tea to Europe. I assume this tea will age well and if the processing is improved it will give a first class Linchang pu-erh.
Additional tasting notes: A strong bitterness that with age will give this tea a full body, a fullness that will make this a complete pu-erh tea.
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I did a side-by-side tasting of this and Puerhsk Xiaoshu Lincang.
The leaves here are a bit darker than the regular lincang, and they have the same fresh floral, but I also pickup some brown sugar and molasses. This tea is alike the regular Lincang, but it doesn’t have a background of roast. I warmed up my shibo and threw this in. The scent opens into a sharp roast, mesquite, smoke, and some briquette. However, this type of roasting is different than the previous regular lincang. I would compare these alike a store bought pre-cooked rack of ribs ( reg. lincang) vs. a cookout style summer time self-smoked rack of ribs (gushu lincang). The later is less artificial. I washed the leaves and commenced the brewing. The brew begins sweet and smooth with a bit of smoke in the aftertaste. However, the tea continues to grow even more smoky and even more astringent. The tea is not that great, and it is a very “eh” tea to me. I did not finish my session.
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Flavors: Brown Sugar, Floral, Molasses, Pepper, Roasted, Smoked
I really enjoyed this Gushu from Puerh.sk. The wet leaves have a pleasant nose with notes of ripe berries and peach with a little “mineralness”. The nose brings the 2009 Wuliang Gusha from EoT to mind.
The liquor is very agreeable in the mouth. It’s thick and powerful putting me in a state of bliss within the first three steeps. Definitely a lot of qi with this tea. The tea is very dynamic in the mouth and has a rather long finish in the back of the throat. Definitely a high quality fresh sheng in my opinion.
I’m really loving the oily mouth feel of these 2015 gu shu teas from pu-erh.sk. I think rustic is a good description of the LinChang. There’s no discernible floral or fruity flavors; instead, the broth is dominated by evergreen and smoke, reminiscent of a lapsang suchong. It leaves a little bit of brightness at the corners of the mouth but it’s mainly an earthy tea and, unlike the HuaZhu Liangzi, it calms and soothes.
So if you need a break from the ubiquitous sweet and fruity shengs and your predilection veers toward the more chthonic, give this one a try.
Thanks for the note. I have a sample of that sitting around. It smells super smoky.. Have been airing it out for the past month.
Maybe I have a high tolerance for smoke, but I felt there was less smoke in the liquor than in the smell of the dry leaf.
Quite possible. I haven’t tried it.
I did have the Xiaoshu Lincang which was like drinking an American BBQ. Probably an OK tea underneath it, but was too much for me.
Ha, Xiaoshu Lincang is my fav. Incredible thick mouthfeel. It is smoky but oily and sweet not smoky bitter.
