Sweet Shu Pu Erh brick from 2015
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I found the best tea for pairing with all flavors of Mochi, our 2015 Bulang Shu Pu Erh :). One that changed my idea about Shu Pu Erh and started me off to enjoy Shu Pu Erh for its taste but not its health benefits. I rank this Shu Pu Erh highly in terms of taste. It has the dark chocolate taste with 0 bitterness, 0 alcohol tastes (which is present even in some expensive Shu Pu Erh), 0 fishy-ness of course. It is woody and creamy remind me of vanilla. It has a sweetness like from dark dates. It has a very woody and sweet aftertaste like you just drank a very good aged Sheng Puerh. It has a medium thick mouthfeel like the consistency of a rice milk.
It makes the best pairing with sweet bakeries like Matcha Mochi or a piece of cake ;).
The taste and mouthfeel will become even better as time passes by.
This Shu Pu Erh is harvested in 2015 in Bulang Mountain 布朗山 in Yunnan Province. The material is from Gushu (ancient trees) and 80% from the Banpen village 班盆, 20% from other villages in the mountain. The leaves were pressed into cake forms in 2017.
ca. 6 - 8 g
100 °C
15 - 25.
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