So I'm planning on picking up some shu. I was wondering if you guys had advice for how old shu needs to be before its ready to drink. Will you guys drink the fresh 09 shu or does it tend to have too much fermentation flavor lingering. If so, can that be remedied with some "airing out" or does it need a few years to mellow?
I realize that there is a big difference with old versus new sheng, but I was wondering if I should just save some money and pick up 08/09 shu if there isn't much difference.
Thanks!
Re: How New for Shu?
Ideally it should be at least 5 years and above. But then again, it also depends on what your preferences are.beachape wrote:So I'm planning on picking up some shu. I was wondering if you guys had advice for how old shu needs to be before its ready to drink. Will you guys drink the fresh 09 shu or does it tend to have too much fermentation flavor lingering. If so, can that be remedied with some "airing out" or does it need a few years to mellow?
I realize that there is a big difference with old versus new sheng, but I was wondering if I should just save some money and pick up 08/09 shu if there isn't much difference.
Thanks!
There are some who can't tolerate the fermentation smell or "wodui" smell. On average, it takes 6 - 8 years for the "wodui" smell to completely mellow out. But due to high demand of Pu, manufacturers these days also produce Pu that has got minimal "wodui" smell by mixing some aged tea leaves into new ones before pressing them. Hence, you'll have a Shu that can be immediately consumed.
Some prefers the aged aroma which resembles the smell of medicinal herbs. This is normally achieved from Shu that are 10 years and above. IMO, one of the most desired and strong aged aroma and "qi" can be found in the 80s 7581 brick.
Well, in order to know which Shu at what age is your preference, you'll have to taste them. Probably have to get samples online.
That's my 2cents.
Cheers!!
Aug 1st, '09, 09:42
Posts: 1633
Joined: Feb 15th, '08, 10:15
Location: Pennsylvania
Re: How New for Shu?
Like said above, it should be around 5 year, however, I drink 2008 cakes, and they are just fine. The older ones are better but the young ones are cheap so. . . . I recommend picking up some Menghai Dayi cakes such as the 7572. That can be acquired for about $13 for 2008.
Re: How New for Shu?
09 and 08 doesn't have much difference in taste...
they both have that wo dui smell which i cant stand anymore... after tasting tea that doesn't have that smell and taste.
if i were you, get a cake that is 08 or 09 and a cake that's at least 8 years old? that would really give you an idea on how the differences are. though of course there would be a lot of other factors like tea quality etc...
-darwin
they both have that wo dui smell which i cant stand anymore... after tasting tea that doesn't have that smell and taste.
if i were you, get a cake that is 08 or 09 and a cake that's at least 8 years old? that would really give you an idea on how the differences are. though of course there would be a lot of other factors like tea quality etc...
-darwin
Re: How New for Shu?
I ended up ordering a variety of shu including 09,08,07,05,04. With the oldest at 5 years it doesn't quite make the 8 year mark, but it fit my budget. Once the tea arrives I'll post a follow-up. Thanks for the replies and feel free to continue the suggestions.
Re: How New for Shu?
I can't stand Wo Dui so I won't drink shu less than 5 years old....it's sooooooooo lovely with a bit of age though ^.^
Re: How New for Shu?
Wait till it hits 10 years and above... You'll embark in an Unforgetable Pu-journey!entropyembrace wrote:I can't stand Wo Dui so I won't drink shu less than 5 years old....it's sooooooooo lovely with a bit of age though ^.^
Cheers!
Re: How New for Shu?
And I'll contradict everyone...
Shu, afterall, was "invented" to imitate aged sheng and be suitable for drinking younger. I agree that very young shu can have an undesirable flavour but I find good shu is perfectly acceptable to drink almost as soon as its available to buy. 6 months can be all it takes to make it perfectly palatable. Indeed I have found many older shu (with big prices) to be bland and dead tasting.
I think shu benefits from that slightly sour youthfull flavour.
In my shu box (!) my favourite are a 2008 menghai and a 2003 Boyou 7262. I have some 90's shu thats flipping rubbish. (CNNP stuff, I think it is).
And then there is those that say all shu tastes the same.
Pah! I say to you.
Shu, afterall, was "invented" to imitate aged sheng and be suitable for drinking younger. I agree that very young shu can have an undesirable flavour but I find good shu is perfectly acceptable to drink almost as soon as its available to buy. 6 months can be all it takes to make it perfectly palatable. Indeed I have found many older shu (with big prices) to be bland and dead tasting.
I think shu benefits from that slightly sour youthfull flavour.
In my shu box (!) my favourite are a 2008 menghai and a 2003 Boyou 7262. I have some 90's shu thats flipping rubbish. (CNNP stuff, I think it is).
And then there is those that say all shu tastes the same.
Pah! I say to you.
Re: How New for Shu?
I think it's partly down to personal preference...my gf seems to like a bit of wo dui and she enjoys younger shu than I do.
On the other hand I like young sheng and and she thinks astringent teas are a bit rough to drink.
On the other hand I like young sheng and and she thinks astringent teas are a bit rough to drink.