Check your own mailbox on occasion ?:~)
Anyways, I'm pretty curious about shu because I've have had 5 of them recently...
Gift set mini bing--This was fannings from their other sheng work. It's actually quite tasty, if of exceptionally short endurance for a shu. Does the creamy deep really well for the first couple of brews. Okay for the next couple, and around 5 or 6, a neat kind of translucent and ephemeral berry taste pop on your buds for a sec or two, and then collapse at around 6 or 7. Definitly good shu for mugs.
Mensong Palace Shu--Really good, many subtle flavor profiles lurking under a dense sweet cereal-wood-malt-caramel. The bland cereal at the end is actually pretty tasty.
Xi Shang Jia Xi--Pretty bitter for a shu on the outset (very quick brews are necessary for a start if you don't rinse), and pretty close to not being a shu at all. Despite the neither nor, I truly adored it because it really tastes quite a bit like aged sheng for a shu, and it's really dynamic in an appealing way, especally after brew 5 or so. At the end, it's rather intensely sweet in that licorice fashion that some aged tea has.
Then the other shu's from HouDe I tried...
2006 2nd trade memorial--It was tasty, but it was just deep.
Jing Mei Tai Si De--I have not really had a good sit down with it, but more careful brews promise an interesting spicey interplay.
The cheapest tea is 29.50. What shu from Menghai or Haiwan is likely to give me most of that value for much less? The mention of the 2007 Golden Needle White Lotus reminded me of this...It would be nice to have a none-drink money shu to have around and just make when you feel like it.
Sheng of the Day was Imen's Bada Yesheng from 2004...
Very, very, very, very sour. Gentle, soft, and salty sour, but *sour*. Otherwise, it's actually pretty excellent, surprisingly, after I recovered some. The texture is unusual besides being thick. The flavor is pretty deep for something with a floral basis (not fruity at all). It can endure at least 15 brews (my throat gave out from the horseradishy ku), and there are a ton of hints of interesting flavors (as well as the soft, mild huigan) that pop up in your mouth. This is something, that if you're successful at aging the sour away, you'd have liquid gold, I think. The finished leaves were still fragrant, and the yesheng nature of those leaves are without question on inspection. No wulonged red, not too thick, but very healthy and large. It was sort of fun trying this one out, though I'd not buy the beeng (already sold out anyways) since I'm not sure I can age anything for as long as this will need.
This stuff reminded me of Hobbe's review of Zitenglu 2004 Taihe but much better than that tea.