EOT 2011 Cakes

[apache]

I'm storing my shu sample in a gaiwan for a month before I try it.

[shah82]

From my perspective, you don't buy this sort of shu to drink now. Lightly fermented shu needs some years before they are even remotely at their peak. It's really more of a processed sheng, in my book, than a shu, and a something something sheng perspective is needed. It *should* age very well, though.

[debunix]

Sounds like sticking to 'leave it in the back of the cupboard' is as good an approach as any. Officially forgetting it now....

[Drax]

Agreed, I wasn't going to touch it for another month or two. Though if you wanted to try it sooner again, leaving it in an more 'open' pouch (beeng paper, cheesecloth, etc) would help it air out faster.

I am pretty sure this whole experience is why Nada is waiting on selling the shu...

[Drax]

...And it looks like those shu cakes are all sold out.

I just got mine in the mail today. They definitely still have a strong odor, so I will definitely be waiting a bit...!

[whatsinaname]

The lightning pace at which Nada's selections sell out continues to amaze me!

I hope this positive feedback continues to stimulate growth of their business.

Congrats and thanks to Mr. and Mrs. Nada for their success in bringing this old-tree tea to us.

That Mannuo is amazing!

[the_skua]

I had the Bulang twice over the past week and I don't think I've ever had a more potently bitter tea before. Really, really intense. Full blog post.


2011 Essence of Tea Bulang - Dry Leaves by the_skua, on Flickr