Shou puer has always been a difficult tea for me to describe. How do I make it sound enticing?

Stale walnut bread soaked in the smoothest, silkiest mossy-mineral-meaty-mushroomy-chocolatey-earthy fondue you’ve ever tasted?

Heck, I dunno.

May the shou aid in digestion. Thank you, White Antlers.

Flavors: Baked Bread, Chocolate, Loam, Meat, Mint, Mushrooms, Round , Smooth, Sweet, Warm Grass, Walnut, Wet Earth, Wet Moss, Wet Rocks, Wet Wood

Mastress Alita

Or you can take my sophisticated approach and just say, “It tastes like dirt.” :-)

tea-sipper

Sounds good to me!

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Mastress Alita

Or you can take my sophisticated approach and just say, “It tastes like dirt.” :-)

tea-sipper

Sounds good to me!

Login or sign up to leave a comment.

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Always open to gifting or swapping teas. I do send international when feasible. Please follow and send a message if you see a tea in my notes or cupboard that piques your interest.

Tea became a hobby and my daily drink of choice some time late in the last decade. My introduction to loose leaf came in the form of dumpster-dived Wuyi oolong packets that somebody left upon moving out of an apartment building. From there, my palate expanded to teas from across China and the world. I used to focus more on taste and still harbor the habit, but after trying sheng puer, I tend to focus more on how a tea feels in my body. Does it complement my constitution? Does it change my mood or does it enhance my current mindstate? Flavored teas are not a favorite but I do drink them intermittently.

In terms of who I am, you could consider me a jill of all trades. Specialty is not my strength, as can be seen in the spread of my tea notes. I might have attention issues. One thing I will always love is riding a bicycle.

Location

Sonoma County, California, USA

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