1925 Tasting Notes
Drumroll, please! There is another puerh convert in my house! Hooray!!!!!!
My youngest daughter has become obsessed, obsessed I say!, with cooking and with trying new things. What a wonderful time when kids hit that ultra adventurous stage. Up to now her favorite teas were Vanilla Black by Harney, any Lapsang but especially Black Dragon from Upton, Baker Street Afternoon Blend from Upton, and Yunnan Golden Tips.
A couple of months ago she cut back on sugar in her tea and finally weaned herself off of it entirely. Then she started cooking and was wanting to try lots of new foods. She discovered that she liked nearly everything she tried. She started trying new teas, and re-tasting ones that she had not cared for long ago.
I nearly fell over last week when I made puerh at my son’s request last week and she asked if there was enough for her, too. Then twice this week she has asked if the two of us could share a pot together.
Today’s choice was Purple Rhyme. I made it western style in my 22 ounce pot and poured it into a larger pot. I used boiling water and steeped for about four minutes, until it was almost inky black! I made a second steep right away which is as dark as the first and combined them. There was no rinse.
This is so good, very smooth and full bodied. This is earthy with a high tang. We drank about 35 ounces of it today. I saved the leaves and expect to get at least another two western steeps out of it tomorrow. I am so happy to have another puerh drinker in the house.
Ooooooh boy. I shouldn’t have had this. First of all, it is a single packet my son found in his apartment. It was left behind by a Chinese roommate who went back to China several years ago, so this is undoubtedly expired. It is instant, and has way too many ingredients.
The surprising thing is that is you like really sweet things, this is quite good. My youngest daughter said it tasted like Land O’ Lakes Warm Oatmeal Cookie mix from the hot chocolate assortment pack. I can see that. It smelled like Red Leaf Matchaccino mix when I opened it.
Something – either the vast amount of sugar or one of the emulsifiers or stabilizers – has given me indigestion and my esophagus is rebelling, even though I only had a few sips before giving it away to the kids, who also didn’t want it. Youngest said too sugary, and middle daughter who is ultra picky said it tastes funny.
The texture is thinner than a matchaccino, but I make those with milk and this probably would have been pretty good made with milk instead of water. When we used to buy hot cocoa mix in pouches we always used milk instead of water and it was infinitely better, though still not as good as homemade.
As a rare dessert treat, this would be nice. If you love sugar, this would be nice. If I could make it fresh and have it all natural instead of full of chemicals this would be nice.
The indigestion isn’t nice. If you want something like this and you can get it, get Red Leaf’s Matchaccino. No indigestion and no mile long list of ingredients.
I was arranging some of my more decorative tea tins in a secretary tonight and noticed that this one still had the deal around the top. Oh my! How in the world did this happen? I was sure I had added it to my cupboard on here long ago but it wasn’t there. My daughter, Superanna, bought this for me on her last trip to London.
To make it up to this Earl, I decided to open the tin and treat myself tonight since I have been really good and…well, I haven’t really done anything but eat peanut M&Ms and make a pitcher of iced tea for tomorrow so I guess I haven’t been all that good. Still, I want tea.
I was afraid from the dry aroma that I was in for a HUGE blast of bergamot. I wasn’t sure of the base so I used water a little below the boil and only gave it a three minute steep.
What I have is a very civilized cup of Earl Grey. Contrary to the aroma upon opening the tin, the bergamot is at a very moderate level. Perhaps I would change my mind if I made this with boiling water and gave it a longer steep, but this is a wonderful afternoon or evening treat to me, not a bracing, kick you out the door, breakfast tea, which I think of as being more along the lines of a builder’s tea. This is more genteel.
The Ceylon contributes a tiny lemon tang, the Assam rounds it, and the Kenyan tea is what puts the breakfast bit in.
I am feeling particularly blessed this weekend. I don’t know why other than that I have taken time to think about it. I am feeling more energetic now and more like myself since all the surgeries. I have family that I really enjoy being with. I have a miniature farm in my yard, and I always wanted a garden and chickens and a good dog. We have good food to eat, and lots of desserts right now because it was hubby’s birthday over the weekend. I have nice people in my life like K S, whom I have never seen face to face but who sent me some of this tea because he knew I loved it and it is sold out. There is a lot to be thankful for, and that is only the beginning.
I think I really started feeling this way when we had our birthday dinner and had tea afterwards. First, my son’s new-ish girlfriend wanted to try Hot Cinnamon Spice tea, and she loved it. Then I found out that my son, who used to hate ALL tea, has gotten her drinking puerh, and when he asked if we could have some after dessert I was thrilled. It is so peaceful to me to sit around the table or even on the floor with a kettle and make steep after steep of a good puerh, filling and refilling the cups. And this time, we were joined by…YOUNGEST DAUGHTER! Yes! She gave up sugar and milk in her tea a couple of months ago, and is now trying lots of new kinds and broadening her horizons. And she liked it!
This is the puerh I usually gave people who were drinking it for the first time. It has the trademark characteristics found in most shu – horsiness, earthiness – but none of the bad traits like fishy odor or bitterness. The creamy cedar note in this one is what endeared it to me so. You get the rich earthiness with the aroma of horse barn – mmmmmmm! – and then that bright spot that still manages to be mellow.
Something about drinking puerh with family and friends feels like an extra special bond to me.
I have much to be thankful for.
Backlogging: I have had this twice but didn’t want to review until I had a chance to really pay attention to it. K S sent a very generous sample to me and we had it for tea time Wednesday as the final tea and again on Thursday with a friend and her two little girls. I finally had a quiet cup by myself so I could write a decent note!
This was smooth and sweet and my guest mentioned that every tea we had last week was very good. With all the chatting and food, I didn’t pick up enough detail to say why. The same thing happened Thursday.
Drinking it alone, I have to agree with K S. This is a smooth and pleasant base. The Rose and berry flavors are well balanced. The rose flavor doesn’t club you over the head. It swirls around and you say, “What was that?” Then you swish it around and say, “Ah yes, of course, rose!” It adds such a lovely sweet taste, and doesn’t taste like granny’s hand lotion. The berry taste is at a similar level – pleasant but not overpowering.
The little girls drank it readily. In fact, I have determined that in future I will have a pot twice this size when we have tea again as they drink hot tea so enthusiastically.
All in all, I give this tea a big thumbs up. It would be great to keep around for guests who aren’t sure what they like in flavored teas. Many thanks, K S!
Hubby and I have not had a quiet evening gong fu session in a while so I asked him if he was game for it tonight. He hasn’t had a lot of raw puerh, and this may be only the second one he has tried, so I didn’t know how it would go for him, especially since this one is SO young.
Raw puerh didn’t do much for me way back when, but I enjoy it much more now than I used to. And with this being a 2014, I was halfway expecting to walk away after a few steeps.
I used about 5 grams in an eight ounce pot with water that was 212F but the kettle sat beside us, so it was cooling with each steep.
I feel like I am in a strange mood tonight – I may be tea drunk – but the aroma that hit me smelled like….optimism. Bright lights ahead. Hope. Lightness of being. The initial steeps were zingy with youth, a little grassy with sunshine on top. Definitely feeling the chi with this one.
The liquor was deep, rich yellow in the little white cups. It stayed that way until about steep seven, when the color lightened considerably and the flavor became a little more milky.
I asked hubby how he felt, and he said he felt like he was winding down and felt ready for bed. This from a man who often can’t sleep and is restless for far too long considering how early he has to get up. While the tea was mellowing him, it was invigorating me. But now after two more steeps drunk alone, I am also ready to wind down and go to sleep. Happy and giddy, but sleepy.
This session has convinced me that I need to add more raw puerh to my tea stash. It is a good thing I am placing a combined Teavivre order for myself and a friend tomorrow.
Thank you, Teavivre, for this sample from your birthday pack!
This was one of my surprise samples from K S and it was also a BIG surprise tea! Our first tea during our tea time was Bailin Gongfu, and how can anything compete with that? But this did, oh yes, it did!
We were having Raspberry Cream Cheese Coffee Cake and my daughter had cut very generous slices, so we were still eating when it was time to serve the second tea. Usually the first tea is specifically chosen to pair with the food. But this tea was AMAZING with it. I was expecting the usual delicious but predictable yammy flavor of golden Yunnan, but lifted the cup and got this wonderful smokey aroma. On tasting, there was no resemblance to Lapsang but the smoke made this tea hearty and…just plain wonderful.
This was a wow-ee, zow-ee, nice surprise! Yes, yes, yes!
I am sitting in my living room watching the dog sleep in his chair as a torrential downpour floods my garden and the last candle from tea party is about to gutter out. Youngest has become passionate about cooking and has made the most wonderful meals and treats for the past few months. Today’s tea party treat was Raspberry Cream Cheese Coffee Cake.
This was the first tea of tea party, chosen because it is unflavored and won’t compete with the dessert, and has enough natural flavor to stand out and complement at the same time. I had forgotten how great it is, but thanks to the generosity of K S, we had three magnificent teas for tea time today that brought sighs…every, single one of them.
Though the flavors section mentions astringency. I only tasted rich, malty goodness. Bready, yes. Cocoa, yes. This is a real tea shelf necessity and I am glad I got to refresh my memory on this one before placing my Teavivre order.
Thank you, KS, it was sooooo good. I wish where we have the option to recommend a tea, our choices were “No”, “Yes”, and “Yes! Yes! Yes!”
As I look at the dates on other reviews I am forced to wonder when I got this sample. Note to self: start labeling samples and place them in a better spot to encourage quicker sampling.
I have tried this before and liked it, but didn’t get to give it the attention it deserved. Today I am all alone for about an hour, something that almost never happens, and I am having a little gong fu session.
My water was 194F and I started with a two minute steep, no rinse. I think I should have rinsed for gong fu with this one, because it was very light. The first aroma to hit was sweet potato but with an edge this time. There was little to no astringency and the flavor was quite light.
I gave the second steep three minutes and the color deepened. Now there is astringency but not an unpleasant one. This is accompanied by a creamy texture.
This is a very good tea for when you want TEA. I don’t think I would serve it with food unless I made it western style with extra leaf. It is not really a breakfast tea for me, but rather an afternoon or,even a contemplative evening tea.
Thank you for the lovely sample, Teavivre!
This is a decent matcha for matcha lattes. I have had it for a long time and am continuing to try to sip down some of my older teas. I have been wanting to try a kefir matcha latte, and I chose an unflavored matcha to try to duplicate something like the Starbucks drink.
For those who are not familiar with it, kefir is a cultured milk drink, and thanks to Mercuryhime I am making it myself now. Think of something like a cross between Greek yogurt, unflavored Gogurt, and sour cream or buttermilk. The funny thing is that I have never liked buttermilk but I LOVE kefir. The chickens like it, the dog likes it, and my hubby and daughter like it. When a batch comes out just right, I can’t get enough! When it is really tart, the chickens get it, and they are quite happy.
This batch of kefir was thick and creamy. I added a tablespoon of sugar and a half teaspoon of matcha to eight ounces of kefir. I stirred it with a spoon instead of using a blender stick this time. The overall effect was like drinking a glass of matcha ice cream that has melted. I would call that a success.
I am not clicking that I recommend this tea, not because it is bad, but because you can get better matcha for this price.