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Thank you Teavivre for this wonderful Pu-erh sample!

It is a gloriously beautiful day on the Frontrange! After yesterday’s rain, everything sparkles today in the sunshine at this mile high altitude. The green trees seem greener and the birds are hunting for worms in the still damp grass.

I remembered that I had one last Pu-erh sample from Teavivre to try out. A special older one. Good choice for my early morning lazy bones enjoyment.

I prepared my Yixing pot and a 1.5 tsp of the dry pu-erh. My rinse time was 10 seconds and I did 2 rinses. In all I was able to do 5 steepings before I was full, but I continued later in the day and will this evening. I made iced, bottled pu-erh for on the road (delicious) from these same leaves. I have to note that this was some of the darkest, dry pu-erh I’d ever seen, and tightly compacted! There’s not much scent to the dry leaf.

Steep time on the package said 2 min. (I like pu-erh strong but, you could shorten a bit).

1. The color of the liquor was chestnut brown and there was no musty, earthy scent. When I smelled the wet leaves they smelled like sweet grass and bread. The first sip was sweet, salty hazelnut-pecan without any tannin. The flavor was full and rich.

2. I messed up and let this round steep 5 minutes…eek…it looked like espresso. Not to worry! The DARK chestnut liquor still tasted good. I drank it (are you kidding me?!)
I made a Cappucino because, eh….in Rome you can add some milk in the morning ONLY! I had saved my cuppa!

3. I noticed that the leaves had still NOT opened all the way inside my Yixing. This was really tightly packed pu-erh! The leaves were smelling a little more like leather in a good way. The pour was chestnut brown so I had not killed the strength (whew!). The flavor had changed. It was lighter and juicy. There was cinnamon that filled my whole mouth mid sip and was sweet but not biting. All the flavors together had body. This was a good pour.

4. Now the leaves had become as black as midnight and smelled of sweet leather. The flavor on the pour had become juicy with some tannin and less cinnamon or nuttiness. The color was still good but the tea seemed to be going flat on flavor.

5. Here is where I added a little sugar…the spice returned and the tannin toned down, but now an apricot floral flavor swept in at the finish. I mean, which would you prefer? Flat and tannin, rich and apricot floral? I pick #2. On and on this tea delivers and does not quit. It does not give up. Amazing!

Here is my take. This is a bargain! You can steep this tea forever! I have just scratched the surface on the steeping possibilities of just a little bit of this pu-erh and the delicious flavor is worth purchasing! This is a quality pu-erh!

And note about what to do with used leaves. I have a garden pot where I mix mulch with good used organic tea leaves (especially pu-erh). I also have a jar for pu-erh rinse water that I let cool and pour on my herb garden plants. They thank me by growing strong and healthy.

ScottTeaMan

Bonnie, one tea I really do not have at the moment is Pu-erhs.

Bonnie

That’s something we must take care of pronto!

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Comments

ScottTeaMan

Bonnie, one tea I really do not have at the moment is Pu-erhs.

Bonnie

That’s something we must take care of pronto!

Login or sign up to leave a comment.

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Bio

Colorado Grandma
http://www.teaandincense.com
Grandmother to 3 teenaged girls and 5 young boys. (we all drink tea!) I began teatime in the Summer over 30 years ago when my children were little. We took a break from play for tea and snacks every day. My children loved tea time.
There are several tea houses close to my home and a Tea Festival in Boulder. Fort Collins is a bit of a foodie town. We brew lots of Beer (Fat Tire is one brand) and have several Spice Shops (Savory was one featured on Food Network).
Colorado State University is a mile from my home and the Rocky Mountains begin to climb at the end of my street. The climate is semi-arid with LOTS OF SUN AT 5000 feet. (Heavy Winter snows start in higher elevations). Living my whole life in Northern California (Silicon Valley) I have to admit that I LOVE IT HERE!!!
I attend a wonderful Greek Orthodox Church and enjoy cooking ethnic foods (all kinds). I am disabled with Migraines and Fibromyalgia.
My family is Bi-racial (African-American, Scots) and Bi-cultural, (Peru, Cyprus, France, Mexico, Native American)
I’ve worked at a Winery, was a System Analyst, in telecom, been an Athlete and Coach, Artist, Vista Volunteer. Love healthy cooking (and delicious food!). Love to travel and have been to Italy, Greece, Turkey, Malta, Peru, Croatia, Canada, Mexico, Hawaii, Alaska

Location

Fort Collins,Colorado

Website

http://www.teaandincense.com

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