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Today’s tuo cha is nuoxiang (sticky rice?) raw puerh (糯香生沱).

Anyway, the scent of the liquor intrigued me. It reminds me of corn puffs cereal (seriously). Onto drinking the stuff, it’s actually quite pleasant. There is a sweetness, and refreshing light body to it.
The tuo cha unfurled more on the second steep, and the initial sip was really bitter. It ends on a sweet note (corn puffs!), which I’m attributing to the extra ingredient.
Three and four have the same thing going on, starts of bitter and then smooths out, with a sweet aftertaste.

Individual rating for this is about 75.

Preparation
205 °F / 96 °C 0 min, 30 sec

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Feel free to add me on Steepster, I’ll probably add you back. :)

I don’t log tea every time I drink it. Tasting notes tend to be about either one style of brewing or a new experience. It is helpful for me to look back on my notes and see what a tea tasted like or which steeping parameter worked best for me.

When I write “tsp”, the measurement I use is a regular western teaspoon. Not a tea scoop

What my tea ratings mean:

99-100: Teas that blow my mind! An unforgettable experience. Savoured to the last drop. I felt privileged to drink this.

90-98: Extraordinary, highly recommended, try it and you won’t be disappointed (and if you are, mail me the tea!)

80-89: Excellent, a treasured experience but not a favourite.

70-79: Good but could be better. Above average.

60-69: Average, unexceptional, not something I would buy again. Slightly disappointed. I’d rather drink water.

50-0: Varying degrees of sadness

No rating: Mixed feelings, can’t decide whether I like it or not, not enough experience with that sort of tea to rate it. A dramatic change of heart.

Location

Ontario, Canada

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