05 March 2016


Trying an aged sheng this time to see how it compares with last week's young one.
In short, yeah more palatable. If the young sheng is like rough choppy waves, then this one is waves causes by a gentle breeze.

Typical session set up, with tea journal in front and camera around my neck. Wishing I had a second pair of arms so I can pour and take photos at the same time, or I can buy a fancy tripod set up with sliding arms *u*

This muji cup looks the best filled with golden liquor and the greenwood studio cup looks the best with dark liquors of ripe pu er.


I am definitely not opposed to sampling more aged teas. Thankfull yancha has set my price expectations that pu er prices look tame in comparison.

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