As I read through earlier reviews some adjectives that others were using pretty much sum up this tea. People describing it as – fishy, seaweedy, murky and the like. I’ve tried this cake several times Gong Fu Cha and with different parameters to try to hone it in. It’s just a bit unruly for my liking. It really is murky and thick. I think it depends what you’re looking for in Pu’er. Fishy and murky generally don’t suit my tastes. This one takes several steepings to even start getting to something interesting and classic tasting.
Like it’s Sheng contemporary offered by Rishi I would be interested in seeing how this one ages but there really isn’t any reason to drink it right now in my opinion. With so many good and affordable alternatives out there I think this is one that I would maybe try once a year to see if it’s changed favorably. Nothing too special.
