Got another of the same sample from YOT, which has been resting for a month. Not sure if this was too dry or what, but much less enjoyable. Same parameters as last time, except this was brewed in a 100 mL duanni pot. Didn’t take specific notes, having learned from last time that this isn’t a very dynamic tea. Something cheesy persisting about the wet leaf aroma, and somewhat in taste too during the intial steeps, but not in a pleasant way. My sample this time was less frosted and had less specks than last time, so I’m not altogether sure why this is. At any rate, more woody, slightly pepper-y, and bitter-edged today, rather than the aged, comforting, and dried date profile of last time. Has slight hint of the date, or else it’d taste the same as one of the random shous I’ve been gifted before. Meh.

derk

In some shou, albeit much younger than your sheng, I do get a cheesy, or nutritional yeast, type of taste and aroma without any visible fungal growth. I think it might be related to post-processing moisture content of the cake and/or to humid storage. With time stored in my dry climate, I think this cheesy business transforms to a mushroom flavor. My experience with shou and humid stored pu’er is inadequate enough to make such assumptions, though.

m2193

Interesting. It is not something I’ve noted before in any of my puer (though I have only fairly recently gotten into shou), so I was also put off by the strangeness of it. I remember seeing a different note on a Yee-on sample of the 8582 elsewhere mentioning a cheesy note too. Some others are lucky as I was the first time, and got a nice chunk; still others received sample chunks with yellow mold spores. Seems to be a gamble, and Yee-on might just be pulling samples from heavier stored cakes.

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derk

In some shou, albeit much younger than your sheng, I do get a cheesy, or nutritional yeast, type of taste and aroma without any visible fungal growth. I think it might be related to post-processing moisture content of the cake and/or to humid storage. With time stored in my dry climate, I think this cheesy business transforms to a mushroom flavor. My experience with shou and humid stored pu’er is inadequate enough to make such assumptions, though.

m2193

Interesting. It is not something I’ve noted before in any of my puer (though I have only fairly recently gotten into shou), so I was also put off by the strangeness of it. I remember seeing a different note on a Yee-on sample of the 8582 elsewhere mentioning a cheesy note too. Some others are lucky as I was the first time, and got a nice chunk; still others received sample chunks with yellow mold spores. Seems to be a gamble, and Yee-on might just be pulling samples from heavier stored cakes.

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Just a chronicle of a stranger’s tea journey. Trying to learn!!

As of 4/21/21, I will no longer assign numerical ratings to a tea unless it is terrible enough to warrant one. There are a fair amount of solid teas out there, and reading mildly subjective reviews from others > very subjective numerical rating that gets skewed by Steepster’s calculating system anyway.

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