Thanks for the great tips, my friend! Should the shu be broken into really small pieces and put in a caddy without a lid / covering, to let it "air out"?
And nice photos of that brick!
Is that the 38RMB Shu that you said was popular in China?
Don't need to be in really small pieces, somewhat like 8-20g per piece is fine. Then just leave it covered. Some prefer it to be in tin, some cardboard. I just like it to air out a bit (just my preference) in a moon cake box that have some holes which is part of original box.
Thanks. Ya that's the one, BUT which I gotten it last month it was only 32RMB then it went to 35RMB, now 38RMB
Still considering if I should pay 6RMB more, though I should get 1 free brick for every 4 I buy.
My thought of this brick:
1. It has much less dui wei than most new shu. If I awaken it for a couple days, it'll all be gone.
2. Sweet brew, but it's expected from huangpian.
3. The material should be spring as I do see ma ti (horse hoot), but that's not the sure tell sign.
4. The brew color and clarity is what you'll get from similar new shu around >2 times the price.
5. Currently it's very smooth, light, refreshing, but I can still feel that "ohm" in my mouth. Those that u'll get from laoshu/gushu.
6. The leafs looks promising and will likely aged into something good.
7. Currently it's not the best shu I had, the 10RMB 2008 Tulin 100g shu brick had more complex flavor than this. But that Tulin brick didn't offer the additional experiences that this gushu shu gave.
8. All I can say is it's good value for money kouliang (daily shu) now, but if it aged well, it'll become something very dear.
Of cos it's just my personal take on this shu. Not saying it's a must buy for anyone, but I'm happy I bought it