Another fine sample from the folks at Teavivre :)
The dry leaves are small and tippy with lots of golden buds.
The initial infusions come out very dark, the little leaves are very potent. Despite the dark brew, the tea is extremely smooth with an almost marshmallowy texture. It has flavors of oak and milk chocolate, with a very slight smokiness.
Around the fourth steep the brew gets a bit lighter, with more sweetness and a mellow flavor like yellow squash on the rich, woody background. Flavors begin to fade at the sixth steep. This is less than I usually get, maybe because of the tippy-er leaves giving off most of their flavor early on?
This is a mild and mellow pu’erh with a sweet, friendly taste, but to me it didn’t seem to have a whole lot of depth.
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is it sheng or shou (sounds like a shou) and I wonder if it was kept in the best aging conditions…might have gotten flat?
Its a shou. Hmm maybe? What kind of conditions lead to pu’erh going flat? I hadn’t heard of that before, thanks
pu erh should be ideally kept at stable temp conditions that have even and gentle air flow, cool dry environment, and stored in unglazed ceramic wear that is porous like yixing pottery….they should be kept way from scented teas, herbals, and anything flavored or strong with natural essential oils….and any environment with heat and cooling fluctuations (like a kitchen, cupboard above a sink, sunny windowsill, spice cabinet, or area near a door or a air/heating vent…could lead to an imbalance in the conditions that allow for the natural bacteria in the pu erh to perish
Ahh, I knew about it picking up smells, but I hadn’t thought about the bacteria dying out. :)
is it sheng or shou (sounds like a shou) and I wonder if it was kept in the best aging conditions…might have gotten flat?
Its a shou. Hmm maybe? What kind of conditions lead to pu’erh going flat? I hadn’t heard of that before, thanks
pu erh should be ideally kept at stable temp conditions that have even and gentle air flow, cool dry environment, and stored in unglazed ceramic wear that is porous like yixing pottery….they should be kept way from scented teas, herbals, and anything flavored or strong with natural essential oils….and any environment with heat and cooling fluctuations (like a kitchen, cupboard above a sink, sunny windowsill, spice cabinet, or area near a door or a air/heating vent…could lead to an imbalance in the conditions that allow for the natural bacteria in the pu erh to perish
Ahh, I knew about it picking up smells, but I hadn’t thought about the bacteria dying out. :)