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I got this tea a few days ago. The first thing I did was stick my nose right into it and the smell knocked my socks off; it was a gorgeous stableyard smell comprising warm, sweet comforting hay and mellow horse manure smells. The aroma was just perfect and had me so excited that I wanted to just dive straight into it then and there. Yes, ok, I’m weird. The horsey smell reminds me of good times and is one I love, and that is what this reminded me of. So, excited as I was, I still took time to carve up the beeng and store it for a few days so that it could sort itself out. When I picked it apart, I found that the leaves came away fairly easily and were quite large. They ranged from dark chocolatey brown to a very pale beige colour, giving the whole beeng a most pleasing visual aesthetic.

I have a cold at the moment so I needed some comfort today. Time to try my new tea. Unfortunately, the state of my nose will probably have affected how I view this tea, and you will need to allow for this in reading the following. I sat down with my trusty 140ml gaiwan, a cup and measured out 4g of tea. The Canton Tea Co website suggests 3-4g in a small teapot, brewed at 95 degrees for 20 seconds. I did what they suggested to get a feel for the tea. The liquor was yellow with a hint of green to it on the first infusion. It became darker with the third and fourth infusions and then became a little paler from infusions eight onwards. I kept the brewing time to 20 seconds for the first half dozen brews and then increased it to 30 seconds for the next few, and so on, increasing it a little every so often.

The brew was sweet with every infusion, ending with a note of astringency and a bittersweet aftertaste. It exuded an aroma of flower meadows in every cup and has turned out to be a fantastic comfort brew. This is one of the few teas where the tasting notes have largely conformed to my own experience of the tea. I shall certainly buy more of this with a view to aging some and drinking the rest.

Preparation
200 °F / 93 °C 0 min, 15 sec
Anthony Bazic

In other words…. magical! Pu-Erh can take up so many flavors ,it even takes up the flavors of other plants around and has been said its roots have interwined with other plants during its time in growth leading to quality taste that no other tea can compare! Often these leaves are picked from a 500year old tree in old tea plantations have the most minerals and flavors packed in then any other plant. Its something special every time you take a sip of it!

Roughage

Yes, magical. It’s brilliant to find that I can still find things to get excited about, and this pu is one of them.

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Anthony Bazic

In other words…. magical! Pu-Erh can take up so many flavors ,it even takes up the flavors of other plants around and has been said its roots have interwined with other plants during its time in growth leading to quality taste that no other tea can compare! Often these leaves are picked from a 500year old tree in old tea plantations have the most minerals and flavors packed in then any other plant. Its something special every time you take a sip of it!

Roughage

Yes, magical. It’s brilliant to find that I can still find things to get excited about, and this pu is one of them.

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Bio

I am a historical consultant, Vikingologist and tea enthusiast! To be honest, I have always liked decent tea, but in 2011 I started working at learning what good tea really is. I continue to expand my horizons and discover new teas with the aid of my chums on Steepster, much to the chagrin of my wife, who despairs of my enthusiasm.

My favourite teas are Darjeelings, sheng puerhs and Anji Bai Cha. I return to these every time, after whatever flirtation with other teas I have been involved with.

I no longer rate the teas I drink because keeping ratings consistent proved to be rather hard work while not really giving me anything in return.

Location

East Yorkshire, England

Website

http://ruarighdale.wordpress....

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