A great buy for someone who’s only had bad, fishy shu pu’er, Dayi’s Yunxiang cake redeems the name of shu. And for any doubters, this tea’s traits define why I love Menghai Factory shu pu above all others and worth its price. When I’m in the market again for cooked tea, this cake is on my list.
Notes: Malt, clean, walnuts, soil, dried bamboo, grains, black pepper, sweet, winter squash, rocky.
Other features: stronger on sides of tongue, one infusion left a tingly feeling on my tongue, no acidity or awkward flavors even when infusions cool down.
Preparation
Boiling
0 min, 15 sec
