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12 Tasting Notes

51

Been drinking this all day…

It sort of grows on you, I guess. It is like a “swilling” tea in a way. LOL

Easy to just guzzle through out the day because it is not expensive, nor is it too strong or all that other tea jazz prep work (like some raws and senchas)

And it is still better than Lipton’s or Louisianne.

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

OMG!! You’re in St. Louis! So am I!

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51

Today was the day I opened this puerh…

Meh. Not much smell, seemed a bit like tea. The tea cake was made up of pretty small bits~n~pieces, no large leaf to it.

Color is DARK DARK brown. Crumbles easy into the steeper cup.

Brews fast, I used near boiling water, let it soak the leaves for about 20 seconds. The drain rate is about 10 seconds..so yes, around 30 seconds for first steeping.

Very dark tea soup. The taste is bland. Seems it is moderate on caffeine. I have nothing bad to say about this puerh, but nothing great to say either.

It’s “meh, another run-of-the-mill puerh”. There is no robustness to the aroma, either.

If your tastes run to where you think ketchup is spicy, then this puerh will do fine by you. I prefer more zip and mouth punch, this puerh just doesn’t have that.

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

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50

This aged puerh is VERY mellow, almost to the point of not getting a clear taste profile.

The color is vibrant deep red; the aroma at first is slightly musty, but then once tea leaves hydrate, becomes like a very aged tea.

It steeps very fast, you can literally watch red color tendrils drizzle down from the floating tea chunks in the pot. (best in clear or glass)

I cannot say I love this tea. It is very mild, and this leads me to believe that a ripe AND aged puerh probably loses much flavor concentration over time.

This 1990 puerh actually DOES have hou yun; the tongue and back of throat feel coated and the aftertaste is a lingering “old tea” reminder.

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

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84

This is my 10th Darjeeling I’ve drank in this lifetime, and it is by far the most tasty one.

Each steeping alters flavor subtly. Watching the leaves unfurl in a clear teavana 16 oz steep cup is pleasant.

The flavor is pronounced with no astringency to battle through, the smell is very nice. I would recommend this tea to someone who is not a oolong drinker, but wants something other than a green or black tea. It is good without anything added; drink it neat!

Preparation
205 °F / 96 °C 1 min, 30 sec

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87

Had more of this tonight.

I really do not get tired of it.

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35

I felt this tea was pretty astringent (read: BITTER) and VERY grassy, both in taste and in the nose.

The color is not murky…much.

I found that using a cooler water made it halfway palatable.

This tea is not one I reach for very often. Bana Tea Co. was nice enough to send me a complimentary small sample of a ripe puerh. I liked that.

Preparation
180 °F / 82 °C 1 min, 30 sec

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87

This puerh is very good. It has earthy tones without having that “composted” odor or flavor.

On the first hot water pour, it gives off a very earthy tea scent, but the aroma is evanescent, replaced by a more traditional black tea smell.

This is a solid performer in your cup. Beautiful reddish orange color, reminding of a autumn sunset. The tea has body to it and just a teeny tiny amount of hou yun, not much, and had this been an aged raw puerh, I am certain it would have been there.

My only regret about this puerh is that I did not buy two beeng cha when first purchased!!!

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

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41

I like this rooibos. It has a refreshing zest to it, somewhat mild compared to the potency of some herbals or chai teas. There is nothing exciting or depressing about this tea, it is a solid 50/50 middle of the road teabag tea.

For tea in a bag, this one is good, but a bit on the pricey side.

Preparation
205 °F / 96 °C 1 min, 30 sec

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5

This sintered tea dust puerh block is horrible.

It stinks of fish when steeping, chalky in the mouth. The taste is undeveloped, has no depth, and leaves a grime ring in your cup. The following steeping just becomes thin and displeasing.

This tea does not even rate compared to real puerh from a beeng cha or tuo cha.

Don’t waste the money on this. Seriously.

Preparation
195 °F / 90 °C 1 min, 0 sec

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20

This is my Amazon.com review of this tea (too lazy to re-type):
Hard to describe: sort of a chemical aftertaste, reminiscent of burnt plastic and stale water from a rubber water bladder. Nice red-orange color, so it would look great if all you had this for was to stare at.

I totally do not like this puerh.

This is the kind of tea you serve to get rid of guests who have overstayed their welcome.

I did learn that if this tea gets strong on the steep, it gets NASTY. Also, you need to use hot water, around 180. Hotter brings the icky out.

Preparation
180 °F / 82 °C 0 min, 30 sec

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Profile

Bio

I am into puerh teas: raw & cooked, aged or ripened. A good friend of mine sent me a sample of a puerh tea and I fell in love. Before that time, I really only drank black teas, and those were iced! Obviously I was tea challenged.

Puerh teas are very unique, I’ve found. I have even had different tastes come from the same beeng cha! Mostly my collection is ripe (cooked) puerh from Yunnan region only. I intend to branch out my tasting horizons into raw puerhs, and if I can afford them, some aged raw puerhs. (the really good ones tend to be pricey, like over $50 for a tea cake pricey)

I do enjoy a good oolong or cuppa black tea, but mostly my enjoyment and passion is for puerh teas.

Location

St. Louis, MO

Website

https://plus.google.com/11615...

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