Staying power of shu

[ouch]

Does it have any?

I seem to enjoy drinking shupu more than the average pu'head, but it doesn't appear to have anywhere near the ability to yield multiple infusions of a good sheng. If a sheng is only good for six steepings, I consider it a weakling, and I expect to get ten or more brews from a good one. Shu? By the third cup, it usually loses whatever charm it had to begin with. Increasing the steeping time doesn't seem to help, as opposed to a raw pu'er that will continue to release its charms even when it needs a brew lasting several minutes.

I can put up with the oddball flavors and the general "fake" nature of cooked pu'er, but I've grown accustomed to keeping the pot going for hours. If I can only enjoy a shu for a few quick cups, I don't see very much of it in my future.

[Suzuki]

I have a more limited experience with shus, but definitely notice the same thing - I get between 3 and 5 brews depending on the quality.

I'm not in the market for any more (although I'll certainly buy a small cake every now and again), so not a real issue for me.

[Scotto]

I never get past one or two brewings of shu anyway. I'd rather have mediocre sheng any day.

[Proinsias]

I go for at least six or seven brews from my shu. I do tend to enjoy teas beyond what most people would consider acceptable and enjoy the subtleties of good shu well after others would have them consigned to the compost bin.

I find shu a good candidate for overnight brewing as it can be quite pleasant cold and can last a while. Overnight in boiling water once normal drinking is done followed by a flash rinse, which I drink, and then more boiling water before I head out for the day which greets me on my return.

It won't hold up like sheng does and I currently only have two shu's I enjoy, none of which I'm likely to obtain again; 2/3 of a 250g cake of 2005 Menghai golden needle and a one serving left of a divine loose shu gifted to me with an accompanying story involving small batches, linen bags for fermentation and great attention to cleanliness of the process in general.

[Hobbesoxon]

While it is simpler, in defence of shupu there are some decent ones available. The Menghai V93 is really fresh, and can go quite some time for a shupu. It does all get a lot simpler quite quickly, and it's largely one-dimensional (wet bookcase), but a proper shupu can easily outclass the majority of average offerings. Look for bright, fresh energy, a ringing flavour, and something of a huigan.

We've got some 14-year shupu that has become very mellow and rounded, which is about as good as you can expect from maturing this type of tea. I wouldn't like to never drink shupu again, but at the same time I do find myself drinking it only infrequently - though it is a healthy office companion!


Toodlepip,

Hobbes