I’m not usually one for young, cooked pu-erhs. A lot of the time, they have this fishy, composted taste that I just don’t find appealing. Aged about five years or more, they take on more earthy characteristics. This was…something completely different. A cooked pu-erh without a fishy taste. It was woodsy, minty, and strangely herbaceous – reminding me of echinacea and cinnamon bark for some reason. A smoky underpinning also kept me sipping.
A peculiar and taste-worthy pu-erh.
Preparation
Boiling
0 min, 30 sec
ooh, the only newish shu i love (agree with you so far about the fishy thing) has mint and woodsy stuff going on too, yum. bookmarking!
So worth it.