Tea: some 2011 Dayi shu puer that was sent to me, unlabeled
Prep: 60cc gaiwan, 4gish? boiling water, quick steeps
Sessions with this tea: 1
Taste: Very mild fermentation notes. Light leather and vanilla. Doesn’t evolve much across steepings. Later steepings bring in a kind of “pulpwood/paper” taste, which yes I am familiar with from chewing paper in grade school. Don’t ask.
Body: A lot less thick than what I expected. Fairly moderate thickness, the earthy feeling lingers a bit, and I feel strength in my jaw and upper neck. Get a bit of heaviness in the stomach also, not pleasant.
Not usually a huge shu fan, and this was sent to me by a friend to try something different. Is definitely on the lightweight side. Would have to ask to find out what this is, but I don’t care much to ask.
