Really good, ridiculously clean shu. Thanks Autumn Hearth!
So… Apparently there was bit of scandal going around a while back about this being a cheap, low quality shu. I can’t answer for the first accusation, but as for quality all I have to say is that it was delicious.
Putting that behind us…
Early steeps: The tea brews extremely clear with a nice red color. Thick, chewy bread flavors and notes of portobello, vanilla, and something berry-like.
Middle steeps: Lightly oakey, reminds me of the camping on a cold night. Tastes of dark, rich soil. It becomes lighter with mineral, almost sparkling qualities. Clean like sheng.
Later steeps: Dry fall leaves, cedar, and pine. The mouthfeel is sort of meaty, and though its not fishy at all, I’m picturing a nice plank-cooked salmon. (I’m not crazy!) :P The flavors start to get weak around the 8th infusion.
I left the leaves on a gaiwan saucer by the window to dry, and what I found where some nice, big healthy leaves. And these things:
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Not really sure what they are, young tea flower buds?
Preparation
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Hmmm…never seen anything like it. Maybe ask David?
Are they tea seed pods? Looks like that may be the case.
I enjoyed this as well. There are a few shu/shou pu erhs that really remind you that its not all earthy thunder and old horse barns…that there is a range of subtle that is akin almost to white tea (conceptually) that hides in its powerful claws. I still find them lovely, but prefer the Sheng for their exotic and complicated flavors
Mr. Mopar I think that’s exactly what they are! I cut the biggest one open, and there was three shriveled lumps inside it that probably used to be seeds. I didn’t know tea plants had pods like that.
Kayshap totally! This is the first shu I’ve had that tasted so clean and mild, the white tea comparison definitely fits. I’m just starting to get into sheng and really enjoying them too
Hmmm…never seen anything like it. Maybe ask David?
Are they tea seed pods? Looks like that may be the case.
I enjoyed this as well. There are a few shu/shou pu erhs that really remind you that its not all earthy thunder and old horse barns…that there is a range of subtle that is akin almost to white tea (conceptually) that hides in its powerful claws. I still find them lovely, but prefer the Sheng for their exotic and complicated flavors
Mr. Mopar I think that’s exactly what they are! I cut the biggest one open, and there was three shriveled lumps inside it that probably used to be seeds. I didn’t know tea plants had pods like that.
Kayshap totally! This is the first shu I’ve had that tasted so clean and mild, the white tea comparison definitely fits. I’m just starting to get into sheng and really enjoying them too