My first note got eaten by Steepster…:(
This shou is friggin’ awesome, and I believe I got the parameters down perfect. I aired out this shou for six months. My tea pals can tell you how long it took me to learn that aged offerings need airing!! I’ve learned that the aged teas from white2tea require this kind of patience but to trust TwoDog on his choices, if it ain’t good then I didn’t air it long enough or I didn’t brew it right. The longer an aged tea has been stored in China, the longer it really needs to rest and air out after arriving to really be the best.
I brewed up this 20 g melon in 180 ml Zhuni clay teapot to let it expand but then I used about half the water! So about 100 ml water after doing four rinses. The lump of shou sticks up above the water line. I’m on day 3 STILL flash brewing past 15 steeps. Smells earthy in the pot but the taste is the reward, mushrooms, dates, cherries, cacao, thick port wine flavored brown brew of goodness and double happy dance. Brew it thick and thicker with less water, this tuo is 20 g for a reason and the makers knew what they were doing when they made these! Oh yeahhhhh….
Flavors: Cacao, Cherry, Dates, Mushrooms, Red Wine
Preparation
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HOLY **** you steeped the whole tou cha at once?
Oh heck yeah. Three days and I’m still steeping this right now as I write! I’m now at the add water and swirl pot before pouring phase, which means just a hair past flash brewing. The key with this one is brewing the whole thing, it takes two days to begin to unfurl so you are getting a kind of timed steeping due to the compression. Zhuni is a nice dark red clay, very good for heavy teas like this.
This sounds like quite the experience :) Why is it short of a perfect 100?
Lately Lao Cha Tou is just edging out regular shou for me.
ahhh okay so its only a solid tea rather than something worth fanning about?
I’d have added something but I have to try this CWYN BRUTAL SHOU TECHNIQUE :)
6 months!!! i thought 2 weeks was enough.
HOLY **** you steeped the whole tou cha at once?
Oh heck yeah. Three days and I’m still steeping this right now as I write! I’m now at the add water and swirl pot before pouring phase, which means just a hair past flash brewing. The key with this one is brewing the whole thing, it takes two days to begin to unfurl so you are getting a kind of timed steeping due to the compression. Zhuni is a nice dark red clay, very good for heavy teas like this.
This sounds like quite the experience :) Why is it short of a perfect 100?
Lately Lao Cha Tou is just edging out regular shou for me.
ahhh okay so its only a solid tea rather than something worth fanning about?
I’d have added something but I have to try this CWYN BRUTAL SHOU TECHNIQUE :)
6 months!!! i thought 2 weeks was enough.