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This Pu-erh makes a full-bodied red-brown liquor with an aroma like garden soil. The flavor is rich and almost sweet. There’s a slight sour note which tells me that yes, it was aged and fermented in a solid cake. I suppose that both the oddness and the complexity of flavor is largely derived from this type of aging, unique to pu-erh teas. For the 2nd steep I added some chrysanthemum buds, and a tiny floral note chimed in from those. The aged pu-erh earthiness continues to follow through to the finish. I’m a novice when it comes to pu-erh, so the assertive ‘ripeness’ of this tea continues to startle me a bit, and I can’t say yet whether I like it.

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Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.

I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha yi. It’s a joy, turning people on to good tea! http://www.meetup.com/SA-Tea-Herb/

The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk.

I write about tea culture for the Examiner online newspaper: http://www.examiner.com/x-49007-San-Antonio-Tea-Examiner

My tea rating system:

0 – 10 … Ugh, throw it out
11 – 20 … Barely drinkable
21 – 40 … Passes for decent tea
41 – 60 … Good but unremarkable
61 – 80 … Delicious cuppa
81 – 90 … Wonder-full !
91 – 100 … The Stuff of Legends !


San Antonio TX USA



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