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200 gram cake
The sparkling clove aroma is like fireworks on a summer evening. But the liquor is thick and surprisingly smooth with a natural licorice sweetness that lacks the somber earthiness of most ripe puer.
Harvested and produced September 1, 2023. Post fermentation was started March 20, 2024. It was pressed into cakes on August 1, 2024. Produced by Mr. Liu Zhao Quan in Wa Shan Village, Lincang City, Yunnan Province. It’s a one bud, two leaf pick of the Yunnan Big Leaf cultivar growing at 5,600 feet.
For more tea from Mr. Liu Zhao Quan, check out Down To Earth, Oracle, and Tea Horse Puer Brick.
Wrapper design by YoYo
Ingredients: puer tea
Steeping Instructions
Steep 3 grams | 10-12 oz water | 212°F | 2 min.
Western Steeping Method
Steep 3 grams of tea in 10–12 oz of 212°F (100°C) water for 2 minutes.
This estimate is based on the recommended steeping instructions for this tea. Actual yield will vary depending on your steeping method and personal preference.
Overall rating: 4.3 / 5 from 4 reviews.
A distinct aroma of bonito flakes was an initial turn off, but the nose did not carry over much to the mouth. Earthy, Smooth, balanced, mild sweetness. I'm going to let this one air out for a few months and come back to update this review. I understand that fresh shu sometimes have to air out a bit, and it looks like its been store in a plastic bag. I'd give it 4 stars if it wasnt for the fish flakes on the nose. Its not bad for the price otherwise.
I really loved this shou. The first few steeps had a smooth and supple mouth feel with traditional flavors I'd expect from this type of tea. Don't shy away from not giving it 5 stars. I reserve that for overly exceptional teas which come quite rarely. Give this one a try. Reminded me of a nice soup broth satisfaction.
Slightly effervescent not thick, very clean, slightly sweet.
If you (like me) love sticky rice puer, you will love this tea. Well rounded, savory smooth mouth feel. Notes of hay, mossy oak and birch on the palette. I will buy more soon.
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