I was sarcastic, what i shouldnt have beenentropyembrace wrote:I'm a girl and I like shuyee wrote:It is not that shu is crap it that just girls dont like it... girls or those who dont know how to brew it properly.tony shlongini wrote:Ah, I see you've already mastered lesson #1- most shu is crap.
Anyway, callyng anything crap is kind of immature.
My wife likes shu better too. I dont think it is a matter od gender at all 
Agreed! IMHO, shu taste more complex than sheng. Many don't have liking for shu pu mainly due to the complexity of it's aroma and taste. From my limited exposure to pu'erh, i've come across shu that are poorly stored, hence, leaving a strong woody and 'fermentation' smell to the tea. I've personally thrown away a couple of shu as a result of poor storage.TomVerlain wrote:The flavor profile of a majority of shus is very similar - that is true - the process is a process that tastes like the process (if that makes sense). But if you look at a 7262, the leaf is pretty nice. There are "Gong Ting" shus as well. Not all shu is floor sweepings.
Yes!... The Jedi has spoken... I was just wondering when would you say your fair share of comments... Anything above 30 years old, stored in the ideal condition, is magical and unforgetable!Jedi wrote:For example, I have a rather old sheng, around 30 years old, and a rather old shu, of about the same age. They are each almost magical in property, and would I compare them? No...
Hook,hooksie wrote:How loose would you think I should flake the peices? Chunks, or try to get it really loose?shogun89 wrote:Yes, you experienced wodui, or fermentation. The cake should be stored in only its wrapper to air over time, but if you are anxious to air it out, flake some of the cake off, about 7 grams, and let it air on a paper towel or something for a few days.
My current strategy is using a 200ml gaiwan half full with broken up chunks with the lid slightly off.
Ooooo... that's bad... all Pu must be treated with TLC. It's sad that you guys over there find it difficult to sample good shu pu'erh. Like what Jedi said in his post, aged shu are as good as aged sheng, but there's no comparison because both are from different camps and it also comes down to personal preference.entropyembrace wrote:In North America most of the Pu-Erh we see is poorly made and/or stored Shu. Typical flavour profile is barnyard or pond. So that's what most of us had for a first exposure...including myself.
I've got a friend who drinks nothing but Shu. This again comes down to personal preference.hop_goblin wrote:"Great shu can taste a good as sheng but great shu will never taste as good as great sheng."
Lucky fella.... remember to take pictures!.... and bring some up to Penang when you come.Jedi wrote:Would love to stay and chat, but just got a call that my DaYi 1994 First Batch bricks have arrived!!!!
Taking the afternoon off to go collect them and maybe have a cuppa or two!!!!!
And it's shu shu shu all the way baby yeah!!!!!
I ended up settling on a "zisha" mug I have, with the top removed and replaced with perforated paper towel. I may try and come up with some sort of system to get the air "flowing" all around it though.oldmanteapot wrote:Hook,hooksie wrote:How loose would you think I should flake the peices? Chunks, or try to get it really loose?shogun89 wrote:Yes, you experienced wodui, or fermentation. The cake should be stored in only its wrapper to air over time, but if you are anxious to air it out, flake some of the cake off, about 7 grams, and let it air on a paper towel or something for a few days.
My current strategy is using a 200ml gaiwan half full with broken up chunks with the lid slightly off.
When I decide to break a beeng, I will usually open the wrapper and air it over night. Then only break up the entire piece and store them in yixing jars or cardboard containers that comes along with other purchased tea e.g. oolongs. I would prefer cardboard containers as it will allow better air circulation and is more porous compared to yixing. This will allow your shu pu to 'breathe' better. I'd let it rest there for another two to three weeks.
I'm not familiar at all with the weather conditions over where you are, but over here, it's hot and humid all year round. You will notice changes to your pu just by leaving a 'naked' pu in room temperature overnight.
Just my 2cents.
Cheers!
