Medium light fermented tea leaves from plantations of Bang Lang mountain which is the part of the Ailao Shan. This cake represents typical taste of shu puerh from Puer area as you can expect from tea factories like Long Sheng. Caramel and walnuts would be the keynotes emerging in brewed tea leaves and so in taste in your cup. Without any deep soil earthy background like in many Menghai shu
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|Varietal||Pu Jing Yi Hao|
|Origin||Ai Lao Shan|
|Tea Material||Bush tea ( Tai Di Cha )|
|Altitude ( m )||1900|
|Pressed & Packed||08.06.2017|
( 1800 - 2100 m alt. )
Glass, not clay
This review will be almost a copy of my review of the 2013 Mengku Arbor Shu Zhuan.
I brewed this first in a clay pot, and it was soft without bitter notes, but TOO soft. It was like drinking cream, but ONLY cream with no flavour added. So in clay, it was a "meh".
Now I've brewed it again, in glass, and it has a richness in taste in addition to the soft creaminess, so it is a very good tea.
It is slightly less soft than the 2013 Mengku mentioned above, and may thus be better suited for drinking unmixed.
One caution to add, for all the soft shus I have tried so far, really, is to drink them while they are warm. The bitter or otherwise strong-flavoured shus often work also after having gone cold. The soft ones ... no, they require heat to give a good mouth feel.
So soft shus are good, but they require a bit more care in right preparation and drinking to turn out their best. In my opinion and taste.