Feb 13th, '19, 03:10
Posts: 22
Joined: Jul 24th, '18, 11:51
by Teobazbo » Feb 13th, '19, 03:10
Hello everybody these days I'm tasting some puerh shu samples.
I tried a brick of 2004 that has a light but constant taste woody and plum notes never a hint of "fish"in all infusions, the liquor is not very viscous but the person who advised me believes it is better than others who gave me.Now I ask you according to you, is correct that the taste remains so light? I noticed that it never takes harsh notes and this seems to me a merit but its delicacy leaves me uncertain.I'm tasting also some Tuocha of 5 years ago with a good aftertaste and this does not help me
at all!!
Feb 19th, '19, 22:48
Posts: 529
Joined: Feb 17th, '13, 12:34
Has thanked: 4 times
Been thanked: 2 times
by mr mopu » Feb 19th, '19, 22:48
Teobazbo wrote:
Hello everybody these days I'm tasting some puerh shu samples.
I tried a brick of 2004 that has a light but constant taste woody and plum notes never a hint of "fish"in all infusions, the liquor is not very viscous but the person who advised me believes it is better than others who gave me.Now I ask you according to you, is correct that the taste remains so light? I noticed that it never takes harsh notes and this seems to me a merit but its delicacy leaves me uncertain.I'm tasting also some Tuocha of 5 years ago with a good aftertaste and this does not help me
at all!!
Depends on fermentation time. Those with more are deeper in taste and short shou processes mean lighter tasting shou. The no fishiness is a plus.
Feb 19th, '19, 23:09
Posts: 219
Joined: Dec 1st, '10, 22:53
Location: CA
Been thanked: 9 times
by Zared » Feb 19th, '19, 23:09
Looks like it’s mostly made from larger yellow leaf which inturn makes it weaker. It’s basically scraps that don’t make it into better quality cakes.