It's quite difficult to find a shu pu erh made from gushu material, so I was excited to try this one - and it doesn't disappoint! I'm now drinking the 9th infusion and it's still going. I brew gong fu style, 5g/100ml, 99°C, starting with a 20sec infusion, adding 5sec for each following infusion.The smell of the dry leaves is dominated by cherries. Not the slightest hint of anything funky. The wet leaves smell again like cherries, maybe blueberries(?), but also sweet cookie dough. I’m somehow reminded of German „Vanillekipferl“, because there is a distinct vanilla note, but also a slight spiciness. Almost no woody/earthy notes, if you ask me. In the taste, cherries are again quite prominent, but there is also this interesting vanilla note when breathing out, quite wonderful. Exceptionally clean taste, quite oily mouthfeel.
