Everybody and I mean everybody panned the last of my favorite sheng sampler. I sampled an 80s shu. It had the iron press dimples on the back. Texture was consistent through out. Even the twigs had the same texture. The foretaste was much better than any shu I have. However the aftertaste was slightly harsh. I had commented earlier all my shus could be cooked to paste and wouldnt have any harshness. I wonder if that harshness is typical of aged shu. Its almost like it was reverting to a sheng. A new gal showed up. The other two were absent. She also liked shu better than sheng. I think there is a sex preference in puer. I started a discussion on go too teas. The one you drink when all else fails. Someone mentioned TGY. They preferred the black over the green. I earlier bought some SowMee. We sampled some. Better than any Ive had so far. I could tell from the look of the dry leaves. At least two infusions which hasnt been my experience. The discussion came up indirectly but why isnt tea considered an herb. I want to follow that through the next time.
Jim