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Where most cooked pu-erhs on dry smell whiff of fish and marinas, this one smelled like a lightly smoked Lapsang. So far, so good, I thought. I did about a teaspoon of shavings in a gaiwan, four infusions. That hickory sensation was present on the foretaste, followed by an actual earthy element (not a “supposedly” earthy), and ended on a non-astringent note. It confirms that a cooked pu-erh needs to age naturally for about a half-decade before it’s any good…on average.

Preparation
Boiling 0 min, 30 sec

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I moonlight as a procrastinating writer and daylight as a trader of jack. I appreciate good tea, good beer, and food that is bad for me. Someday I’ll write the great American novel. And it’ll probably have something to do with tea or beer…or both. In the meantime, I subsist.

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