93

This robust tea is to be savored and contemplated. Smooth with slight astringency in early steeps. This raw puerh cake has a pleasing mineral flavor and is very easy to drink.
I began with what has become my routine process with puerh cakes (both sheng and shou): boiling water; two 5s rinses; then let it sit for 15m to loosen the chunks and open up the leaf. Dark golden tea soup with the tiniest bit of cloudiness. First sip hits the tongue and mouth with lots of mineral flavor; easy to swallow; just a hint of light astringency; drying in the mouth and tongue. Softens and mellows with successive infusions moving towards vegetal flavor rather than honey sweetness – I’ve been through seven so far and this tea has more to give so I’ll likely continue tomorrow.

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 120 ML

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For me, tea is magical with its ability to transform by bringing one back to center and inspiring both peace and contentment.

Reformed coffee drinker. Switched to tea as part of my goal to work on living a healthier, more balanced life — haven’t looked back since. Surprised to learn what a passion I have developed for all things tea related.

I enjoy most tea types but I cannot handle jasmine or other florals and I’m not particularly fond of bergamot. Started with flavored teas but moved quickly into unflavored blacks and puerhs. Now most of my purchases are puerh cakes for aging. My cold brews for iced tea tend to be a fruity green, white or rooibos but every once in awhile I’ll chill an oolong or puerh.

I no longer assign numerical ratings to teas because our enjoyment of tea is very subjective. Reactions to a particular tea vary from person to person and within the same person across different tasting sessions. My tea notes are now simply comments reflecting my impression at that specific point in time. They are useful to me and if they happen to be helpful to someone else that is good.

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North Carolina

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