Fantastic tea! This one makes me run back to the gaiwan. Energy overflows out of every cup. My heart is pounding and I am starting to sweat after just 3 steeps, now that’s power.
It tastes of green hay accompanied by mild bitterness. The mouthfeel after each cup is a testament to the power of this tea, as it remains for several minutes.
Each brew gets sweeter and sweeter. The wet leaves have a slight musty scent to them.
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Ah, one of them ;)
i don’t think i tried a gu shu yet
Yep, this so far my favorite of Scott’s. I’m loving it right now, but I think this one will develop more texture with age. I might get a 3rd cake…
Oddly, I seem to be somewhat immune to its power as it tends to spread more evenly in my body than, say, Mengku shengs.
I have another week of pumidoring before I break this one out.
That is going to be one long week
Indeed. Actually about 4 days. I been marking the calendar.
Yeah, it was definitely a countdown for me before the water hit the leaves. I put it aside again for 2 weeks and there are already obvious improvements in mouth feel, cooling/numding, and floral sweetness.
It was worth the wait wasn’t it.
I really like this one as well – I want a cake but money is an issue right now!
My new ones are coming out soon. The pumi time is almost over.
what process is that – airing or moisture? im interested how it affects the flavour as some of mine are quite dry, and I think I might have preferred them a while ago, not sure if thats just my taste changing or not
I just try to let them re-hydrate a bit in the pumidor. I found that most need a bit of time to wake up after the shipping process. I try to give at least one week to them. For things that take a couple of months to get here about 2 weeks.
does it affect taste or more to stop turning to dust?
I think both. They normally brew better and the aromas are much nicer as well. They go from dry and cold to warm and happy. The microbes on it are alive as we are.
@kevdog19, have you tried Yunnan sourcing’s monthly tea club yet?
Microbes! Kirk… I am subscribed to Scott’s tea club. Big fan because I get the chance to sample pretty much all his pressings. Love the quality:price ratio that Scott represents with the YS brand.
@Mrmopar, I recently created my own pumidor and started increasing the humidity levels in my room too. I noticed marked improvements in all the young sheng I’ve tried since then. Perhaps Im not exposed to enough puer lit, bur this certainly should be written about and articulated more thoroughly.
@Kevdog19, awesome
Having them in a pumidor does wonders for them.
Ah, one of them ;)
i don’t think i tried a gu shu yet
Yep, this so far my favorite of Scott’s. I’m loving it right now, but I think this one will develop more texture with age. I might get a 3rd cake…
Oddly, I seem to be somewhat immune to its power as it tends to spread more evenly in my body than, say, Mengku shengs.
I have another week of pumidoring before I break this one out.
That is going to be one long week
Indeed. Actually about 4 days. I been marking the calendar.
Yeah, it was definitely a countdown for me before the water hit the leaves. I put it aside again for 2 weeks and there are already obvious improvements in mouth feel, cooling/numding, and floral sweetness.
It was worth the wait wasn’t it.
I really like this one as well – I want a cake but money is an issue right now!
My new ones are coming out soon. The pumi time is almost over.
what process is that – airing or moisture? im interested how it affects the flavour as some of mine are quite dry, and I think I might have preferred them a while ago, not sure if thats just my taste changing or not
I just try to let them re-hydrate a bit in the pumidor. I found that most need a bit of time to wake up after the shipping process. I try to give at least one week to them. For things that take a couple of months to get here about 2 weeks.
does it affect taste or more to stop turning to dust?
I think both. They normally brew better and the aromas are much nicer as well. They go from dry and cold to warm and happy. The microbes on it are alive as we are.
@kevdog19, have you tried Yunnan sourcing’s monthly tea club yet?
Microbes! Kirk… I am subscribed to Scott’s tea club. Big fan because I get the chance to sample pretty much all his pressings. Love the quality:price ratio that Scott represents with the YS brand.
@Mrmopar, I recently created my own pumidor and started increasing the humidity levels in my room too. I noticed marked improvements in all the young sheng I’ve tried since then. Perhaps Im not exposed to enough puer lit, bur this certainly should be written about and articulated more thoroughly.
@Kevdog19, awesome
Having them in a pumidor does wonders for them.