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I’m a big fan of Pu Erh. The Chinese consider this stomach medicine, and as the middle class grows in China, Pu Erh is becoming increasingly popular. This is a problem for us in the West, as supply is limited to start with, and demand is increasing in China and abroad, so supply will be further limited.

That being said, this tea is OK. Some of the flavor qualities of Pu Erh come from compressed cakes of tea, that allow minimal fermentation to take place. This tea is all loose.

Packaging is a bit over the top, and also underwhelmed. The external storage is a hollowed out bamboo container, but inside it’s a plastic bag that can’t be resealed. No logic in that. I look like a drug smuggler when I take this tea out of the package.

The tea itself, when I made it as described, was pretty good. It didn’t have the pungent flavor and scent that is typical to black Pu Erh. It did have a deep red color, and was still enjoyable enough.

Preparation
190 °F / 87 °C 7 min, 0 sec

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I’m a man of many interests, hobbies, talents & passions…or so I’d like to believe. Whether I’m on the other side of the world coaching ice hockey through the non-profit I founded or drinking a cup of tea in a strange new land, there is plenty of great stuff on this planet to get excited about!

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