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This is my first Boyou cake and I find it to be very smooth and sweet with a dark brew almost like a cup of coffee. I am really enjoying the smoothness of this tea. It is made from material from 2008 and I would guess pretty heavily fermented from the color of the brew. I think this would be an excellent tea for a first timer. There is none of the fermented taste that you find in some other shu. This tea has been allowed to breathe to get rid of this aspect. brew at 210 with a 10 second rinse and a 10 second steep on the first cup. Overall a pretty good tea.

Two days without tea, had to get my palate right. Brewing this tea two ways. Both will be with spring water. First brew 200ml yixing pot. Aroma almost flower like, clear yellow brew, taste a lemony sweetness with no major bitterness or overpowering smokiness as found in some sheng. Very light vegetal taste with a good amount of “qui”. This really cots the inside of your mouth with a slightly tart taste. Easy to drink and this cup won’t last long. Very warming and enjoyable to drink. Leaves look to hand rolled almost gongting size. Wow this is stout! I think tea drunk for now. I will have to do the gaiwan later as I believe this will keep me going for a while. strong enough to make you sweat! Used boiling water with a 10 second wash and then a 10 second steep.

A very nice shou to be only a year or so old. Rich coffee like infusions with hints of caramel on later steeps(I added some sugar). Well worth the price on this one a definite winner and the first shou of this tea factory i have had. A good one.

Wow this is a rich bang up shu! Well worth the cost.Multiple steeps continue to fill the cup with flavor.

Trying this one out today. First a 10 sec wash, 1st steep about 10 seconds a little grassy taste slight bitterness. next 3 steeps tang of a green tea some smokiness light sweetness at the end. into steep 5 still a touch of the smoke almost no bitterness almost a drying taste on the tongue. Still learning the ‘sheng’ thing but finding out that I am beginning to like them more. I can’t wait to see how this one ages in the “pumidor”.

Just tried this one again it has mellowed out in the pumidor. The brick has become more easy to “break”. The flavor is very nice now with just a touch of astringency no bitterness or off flavors or aroma. This has turned into a better tea with a sweetness on the palate now with an almost wineflavor to it. bumping it up a bit.

A very nice tea. Nice aroma flavor of almost a ‘chocolate’ note to it like a bittersweet piece of it infused into the tea. This tea has a “richness” that makes it very enjoyable to drink at the moment. Hints of vanilla in this one. Brewed in my recent acquisition of an “easy” gaiwan( still I brewed 3 gaiwans for my large cup). Very pleasant. A very nice brick from the Puerhshop.

Trying a sheng after being prompted by a fellow steepster to do so. This is a nice almost fruity tasting tea with an almost citrusy apple or pear note to it . Very little astringency almost as enjoyable as a dry glass of wine. Sheng is kind of “new” to me as I usually prefer shou, but I think I am going to grow to like sheng a little more after this. I think if I stick with sheng 5 years old or more I will grow to appreciate them more. A very nice evening tea.

Wow just had this one , very nice and sweet enough to need no additional sweetening. I was impressed with this one no vegetal taste just rich and almost malty. I was really apprehensive about how to brew this one so out came my easy pour gaiwan. I think this is a special tea that most people would really enjoy. Washed the leaves for about 5 seconds and then used 15 second progressive steeps. A very fine tea.