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The thing with really good raw pu’ers is that they taste better with each infusion. This one seems to bottom out fairly quickly, that is in terms of complexity and richness of flavors.

So much depends on storage. I had another raw pu’er which I tasted upon purchase and then once a month after placing it in a proper storage container. After three months, the tannins had mellowed and after 6 months it was a perfect balance of bitter, sweet and smoky.

This Bana cake has some nice smoky note initially but it goes away quickly. I’ve had this now for more than a year and a half and will now place it in a zisha container and see how it develops. It really needs to find its “sweet-spot.”

Preparation
180 °F / 82 °C 0 min, 15 sec

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I’ve been drinking Chinese tea since the early 90s when I was a student in at Peking University.
Being most fond of Yunnan, though I did fancy Guizhou on my last visit in ‘13, I’ve focused my attention on pu’ers, ripe and raw.
I love all of the artistry that surrounds this powerful leaf.

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Los Angeles

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http://ccc-a.us

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