I let this steep for 5 minutes in the Yixing and I knew what to expect. A strong, dark very flavorful brew. No rinse. This went straight to my head. I could feel this tea immediately. I noticed a vast improvement since my last tasting. I have several young Shu such as this that I will sip from time to time to see how they are aging. This one is getting there. Another raising of the score….
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How do you store your Shu? I have a few that I want to store but I’ve been given mixed advice on proper Shu storage. Thanks in advance.
I have a cabinet in my dining room where I store all of my tea. It’s dark. Cool and airy. No odors. Most are kept in the cardboard box that they were delivered in.
Ok, great! that’s the kind of setting I was going for. Thanks! now I have to chen how to keep shengs.
I tend to brew my ripe pu erhs for around five minutes in most cases. Ilike them strong and musty!
How do you store your Shu? I have a few that I want to store but I’ve been given mixed advice on proper Shu storage. Thanks in advance.
I have a cabinet in my dining room where I store all of my tea. It’s dark. Cool and airy. No odors. Most are kept in the cardboard box that they were delivered in.
Ok, great! that’s the kind of setting I was going for. Thanks! now I have to chen how to keep shengs.
I tend to brew my ripe pu erhs for around five minutes in most cases. Ilike them strong and musty!