This tea is from Michelle who got it from Rich and now I am drinking it here. 17 years old. Older than my oldest niece and cousin. Thank you both!

I prepared it western, 4 granms and roughly 4 minutes steep and it was one of the finest shu puerhs I prepared in this method. It was smooth, clean and dark as expected from shu; quite fermented and quite long mouthfeel. But it wasn’t so heavy for my stomach as many other shu puerhs making it acidic and unsettled.

Maybe it is not really complex in flavor, I will find out once I prepare remaining 7 grams with gongfu method, but I liked it. Also there was no foul odour or taste.

Just afterwards I have decided to descale our kettle. It is better than nothing, but if I used stronger method than citric acid in high concentration, I am afraid it would start to leak. But teas will be hopefully better now. I already thought that some teas are pretty same regardless their origin.

205 °F / 96 °C 4 min, 0 sec 4 g 10 OZ / 300 ML

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I am drinking almost everything. Tea bag collector who moved to wonderful world of loose leaf.

Trying to rate differently tea bags and loose leaf as tea bags have usually worse quality.

Photographer now and then. Postcrossing and geocaching member. Very curious person. Logistics student (should finish in June 2021).

Buried in tea right now. Is in my cupboard (trying to be updated) which sparkled your interest? Write me, I would gladly share with you. But I don’t want anything in return now :)


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