12 Tasting Notes

90

Has citrusy notes to it. Smooth and robust, rich reddish brown tea soup the first 3 cups, afterward the color lessens to a rust brown and becomes exceptionally mellow.

Can easily get 5-6 16oz cups per 3-5 gram steeping. Wash for about 20 seconds. Let sit wet for a minute, when you add hot water, you need to pour. This tea steeps FAST. Too long, the tea becomes VERY potent.

I would say this has a high caffeine level. Very invigorating.

Preparation
195 °F / 90 °C 0 min, 15 sec

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67

I got this one for $12.00 and it was my very first ripe puerh!

It is a solid performer, not stinky on the steep, pleasant color and decent puerh aroma. A value leader for the price of a full beeng cha

Preparation
200 °F / 93 °C 1 min, 0 sec

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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.

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