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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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.

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