TeaSipper had some sticky rice puerh a while back, and I was so curious as to how that works, especially since I need to avoid all grains, that I wanted to try it. Because, for those in the know, sticky rice tea is actually an herb-based flavoring, instead of actual sticky rice. Cool!
As I’m reviewing this however, I discovered I ordered the sheng (raw) puerh instead of the shu puerh that TeaSipper tried. Bah! My bad. I’m usually not a huge fan of sheng, but I’ll still try it.
Honestly, this just wasn’t my cup of tea. Now, it smells SO strongly of sticky rice I did a triple-take… it really is identical to the real thing. Steeped, the smell stays about the same, and it lingers in my mouth and nostrils. It’s incredibly pleasant. The flavor however… I like the first seconds of the sip, it’s a very smooth puerh with little astringency. Then, within about 10 seconds, it gets bitter. Bitter beer face is what I’ll call it, and while it’s not… .bad… it’s just not something I want to try again. Perhaps I steeped it incorrectly, I’m unsure.
Yes, recommend for the flavor (if you like sticky rice). No for the rest, or at least until I can figure out what I did wrong.
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Ah! I’m sorry you ordered the raw and not the ripened. I have a raw toucha to try yet, but I imagine the ripened is better. :/ I’m glad to hear it is accurate sticky rice though, because I’ve never actually tried it.
I have not had this one, but before you give up on it try again and hold your steep to about 30 seconds. My personal opinion long steeps and raw puerh can and often do lead to bitter beer face – love the term.
Ah! I’m sorry you ordered the raw and not the ripened. I have a raw toucha to try yet, but I imagine the ripened is better. :/ I’m glad to hear it is accurate sticky rice though, because I’ve never actually tried it.
I have not had this one, but before you give up on it try again and hold your steep to about 30 seconds. My personal opinion long steeps and raw puerh can and often do lead to bitter beer face – love the term.