Prepared western, 7 grams per 300 ml vessel, steeped for 5 minutes or so.
There is not many things that annoy me, but one of them are “funny” comments about my tea. For instance “You are having some awful smelling tea.”, or “Those weeds you call a tea?” and such. Today it was “You have some really strong tea today, right?”. I said nothing to this comment. Like coffee is refined drink, especialy when they use just pre-grinded coffee beans and fill the cup with hot water (not sure how this preparation method called in English).
So, I was drinking my really strong tea today afternoon, as again I was craving puerh somehow. I rarely get green teas as they don’t understand why I don’t want boiling water and of course, they use it for their coffee.
I got indeed a bit earthy, but not fishy, as AllanK says, indeed quite fermented. Following with sweet notes, quite like a dark caramel to me, with some notes of red berries and their seeds. Interesting flavour profile and I wonder how those flavours will develop during gongfu steeping one day.
Thank you Michelle and Rich for yet another shu puerh.
*they = my family members