Well, this is a different ripe pu-erh story than yesterday! Thank you Michelle and Rich!
I have used 6 grams this time. I wasn’t paying again too much attention to it, so it won’t be super-descriptive steep by steep note.
First of all, it is much easier to pry than yesterday. It was almost loose leaf!
Secondly, it steeps quickly, so I started with 5 seconds rinse and fast steeps afterwards.
Thirdly, it has got so good flavour and aroma! I noticed notes of (not in particular order): toast, bread, dark chocolate, bitter, coffee, fruity, dough, caramel, creamy vanilla, smooth.
Brew is usually clear, though oily dark; with interesting viscosity — I believe it was thickier than usual teas are.
I have searched for Rongzhen puerhs, but nothing found, If you got some source… let me know!
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I can send some more of this one when I get home from my travels :)
This sounds delightful. The only puerh I have in my cabinet now right kind of grossed me out… you give me hope for the future of exploration, haha!
I will certainly consider it Michelle.
beerandbeancurd honestly, shus were always hit or miss for me. Some are very heavy, alkaline, but some were delightful, creamy and with chocolate notes. It’s so hard to get one that suits well the taste and it is very unexplored style for me.
beerandbeancurd: if you’re shu is fishy or just way too strong, try setting a session’s worth out in a bowl with the wrapper undone (if tuo) or just loose. Let it breathe and then try it. I have done this for anywhere from two hours to two days, depending on how unruly the tea was!
Thank you for the tip, ashmanra! I’ll try this for sure!
I can send some more of this one when I get home from my travels :)
This sounds delightful. The only puerh I have in my cabinet now right kind of grossed me out… you give me hope for the future of exploration, haha!
I will certainly consider it Michelle.
beerandbeancurd honestly, shus were always hit or miss for me. Some are very heavy, alkaline, but some were delightful, creamy and with chocolate notes. It’s so hard to get one that suits well the taste and it is very unexplored style for me.
beerandbeancurd: if you’re shu is fishy or just way too strong, try setting a session’s worth out in a bowl with the wrapper undone (if tuo) or just loose. Let it breathe and then try it. I have done this for anywhere from two hours to two days, depending on how unruly the tea was!
Thank you for the tip, ashmanra! I’ll try this for sure!