MrEffendi wrote:Any recommendations for a smooth, mellow, SWEET, ripe tea with plenty of pleasant and relaxing qi? Maybe ripe teas go "taste" better in cold climates? I'm not sure. Again, I'm quite put off by camphor and smoke. Is ripened pu for me? Should I simply admit my prejudice against the black stuff?
MrEffendi wrote:Is there even such a thing as a shu that still retains some of the floral undertones? Is there such a thing as "partial" fermentation with shu? I want flowers and sunshine, not something that tastes like the floor of my basement. Maybe if I lived in Siberia I would enjoy the bracing and dark flavors of the dark stuff but I come from a land of overbearing heat and palm trees.
MrEffendi wrote: Follow up question: what about this "sun-dried yabao?" I would link but I'm not sure if that would be breaking the forum rules. The stuff doesn't even look like tea. It looks like stalks with little leafy bits protruding. Is it good? It looks like it would be floral enough. But I'm not even sure if it's real camellia sinensis.
MrEffendi wrote:Well, I want to know what all the fuss is about obviously :p
MrEffendi wrote:It looks intriguing, but is it "tea" in the true sense and not some random Chinese herb?
MrEffendi wrote:I might be partially put off that the soup looks more like coffee than tea. Coffee... the devil's drink.
MrEffendi wrote:Ah, now that looks more palatable than the mudwater I have been exposed to. Now... is it sweet?