Finished this off today so may as well write it up. This was a present from a well meaning friend who heard me mention a while back that I wanted to get into puerh teas. It’s a loose leaf shou puerh and not bad as an introduction, with almost no fermentation flavour. I have to say that there isn’t much flavour or depth to it brewed gong fu.

However, it makes a very nice cup when brewed western style, hearty with a somewhat thick mouthfeel. Overall, not bad as an introduction to shou puerh but you can definitely do better.

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8 years since I started the journey down this rabbit hole. My everyday drinker currently is a Dian Hong and overall I do enjoy hongcha a lot. Have developed a taste for aged sheng that isn’t healthy for my wallet.



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