/ck/ - Food & Cooking

>>18028723
I've worked through a cake of that this year. I think your tasting notes are pretty accurate. I think I fucked it up with the storage though. It started fairly 'spicy,' when I first got it, and over 4 - 5 months it became so sickly sweet, that I had to force myself to finish it, and would brew 7.5 g or more in a 130mL gaiwan to try to overpower the sweetness.

I've been watching farmer-leaf's vids for a while now, and I bought his Mengku ripe earlier this year. It was honestly much superiour to any shou I've tried at that price point. Placing an order for his Jingmai ripe cake, Jingmai yellow flakes huangpin, and a couple of his blacks today.