I actually did this two days ago so I am doing it again tonight.
I am pretty sure I grabbed this from Jasetea after roaming their website. A Yunnan Sourcing tea from 2009 and sold out on the YS sites.
I got all the shake and little pieces from inside the wrapper to brew with. I think it was about 12 grams and in the gaiwan to steep.
I rinsed it and let it sit about an hour before brewing to open the leaf up a bit.
This one is just about to get into the darker gold/copper color.
The brew was done in 3/3/3 sec brews. It sips light and goes quickly into a full thick almost oily coating with a nice good bitter punch to it. It gives some sweet but it is a while after sipping and the bitter subsides before this comes to front.
This one is turning into a good strong tea in its middle age. I will be interested into seeing how this ages in the future.
Flavors: Bitter, Hay, Sweet, Thick
Preparation
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Interesting. I enjoy thickness and oiliness in a green liquor more and more, for shu. Definitely growing on me. It’s a nice alternative to a thick,oily black tea. One doesn’t want to be limited.
On another note, the more I drink puerhs, the more I agree with your sentiment that shu is more enjoyable than shen. You can definitely appreciate the flavor and the process much more, not to mention that, although shen benefits from aging just as shu does, it really doesn’t seem like it would “improve” on itself, if you know what I mean.
Interesting. I enjoy thickness and oiliness in a green liquor more and more, for shu. Definitely growing on me. It’s a nice alternative to a thick,oily black tea. One doesn’t want to be limited.
On another note, the more I drink puerhs, the more I agree with your sentiment that shu is more enjoyable than shen. You can definitely appreciate the flavor and the process much more, not to mention that, although shen benefits from aging just as shu does, it really doesn’t seem like it would “improve” on itself, if you know what I mean.