I feel like I have finally made it “to the big time”. I’m drinking 20 year aged shu from a proper yixing.
The dry leaf smells of cocoa and applewood smoke and old leather.
The wet leaf smells of cavern water.
The liqueur is a roller coaster ride of sweetness, camphor, cave walls and bonfire. The mouthfeel is relentless and lingers for minutes after each sip.
Preparation
Boiling
0 min, 15 sec
Excellent & Descriptive Review!!!! LOVE IT :)
I’m JELLY! :) Sounds like a blast!
The second steep has calmed a bit. Deep, and thick, musty and sweet.
God I love shu pu-erh…
Me too!