Welcome to the 2022 January White2tea club! As it has been over the last couple of years, we start the year off with an exclusive shou cake, Charlie. This Charlie cake was pressed in December 2021 and has aged material.
Leaf and Steeping Method
The leaves smell of funky earth and mushrooms.
As usual, my puer gongfu ratio I used is 1gram of leaf per 15ml of vessel size, steeped in boiling water. I did two rinses as this tea smells a bit freshly pressed funky. After two rinses, 2021 Charlie has a smooth dark chocolate scent with no funk.
Tasting of 2021 Charlie Shou from 2022 January White2tea Club
First and Second Infusion: I can tell there’s some aged material as 2021 Charlie has a jujube date note upfront with smooth dark chocolate and figs. As I drink the texture is milky and a little buttery. The aftertaste is a sweet woodsy mineral.
Third, Fourth, Fifth, and Sixth Infusion: By the third infusion, Charlie has a bittersweet chocolate note along with the chocolate figs with a cherry wood finish. I love the texture here as it is still milky but leaves a buttery feeling after each sip.
Seventh, Eighth, Ninth, and Tenth Infusion: 2021 Charlie has lightened to a soft woody taste with that jujube date sweetness. Each steeping goes softer, sweeter, and minerally. This is a good shou that would have been better steeped in clay or stove boil as there was still scent left but I was already steeping the last one for 20 mins until lukewarm.
Comments
As always, the White2tea Club exclusive 2021 Charlie shou puer cake doesn’t disappoint! I like the aged material in this one adding some interesting flavors. All the previous Charlie cakes are different, so I enjoy owning a new one each year.
