I acquired this shou 3 years ago, and have had it in 63% RH storage since then. This now 9 yr old ripe Pu-erh (2019 pressing of 2016 material) brewed up to make a very nice, thick & sweet broth that was deep brown and opaque in appearance. I steeped (western style) 5g leaf in 8oz boiling water (after a 10s discarded rinse) for 30 sec the first time, then re-steeped the leaves three more times for 15s each. I’m sure the leaf would have continued for another 4+ steepings, but a quart of tea was my limit. Each infusion tasted the same, with a strong mushroomy flavor and petrichor aroma, with accents of chestnut and tobacco. Without sourness, fishiness, or bitterness, it was very pleasant and a great value. Creamier than, and almost as flavorful as, the tangerine gong ting I previously reviewed at http://steepster.com/teas/yunnan-sourcing/93201. Still available, I’ll rate this as an 85.
Flavors: Chestnut, Creamy, Mushrooms, Petrichor, Sweet, Thick
