Wooo Hooo 200 Tasting Notes! Well, if you don’t pat yoursef on the back, who will?!
What to do, what to do? My 200th review should be something different. I love me some Puerh…yes I do. Today’s tea should be something different. Stacy (owner of Butiki Teas) had graciously provided me with an ounce of Wild Purple Buds Puerh (Sheng) and this seemed the right choice for this 200th occasion. Thank you to Stacy!
The dry leaf looks amazing. The leaves don’t look like tea leaves, or not what I’ve ever seen before. The leaf is large, full of spiky buds that look like wheat…green, brown, gold and lavender tipped.
The instructions are 3-5 second steep, 195F for 20+ steepings! Begin the day with this tea!!! I started today at 7:30 a.m. and I’m not going to write about 20+ infusions.
I used my PIAO glass infuser pot to watch the leaves and control time.
The liquor color was consistantly pale champagne yellow through all infusions.
1. Floral, vegital, smoky tobacco, and brine scented. Brown, golden and purple tipped.
2.-4. Strongly vegital scented.
5.-6. Leaves were greener and not as multicolored. They opened up, especially the buds and the scent was still strongly vegital.
1. The first impression was on my lips, the coating of cream that I could feel like butter then spreading throughout my mouth like the flavor of creamy white sweet corn. The taste was a little salty and completely smooth and without any tannin or bitterness at all.
2. A little tannin was present on this round right up front, then sweet and creamy like new Spring green beans. There was no bitter or acidic finish.
3. This was the best pour. The buttery feel was coating my lips and the vegital flavor had become cooked greens or butter lettuce…and the tannin had jumped to the finish…leaving a slightly peppery feel on the tongue. This is a Puerh? I am not able to comprehend that this is a Puerh. No earthiness…it tastes like a green tea. But not.
4. What now? My brain was confused. When I took another sip, the flavor was mineral, sweet and juicy, smooth and buttery with a tingling…then a honey wheat bread and greens taste. Sure, how did that make sense? Was I almost discribing a salad with croutons?
5.-6. These steepings brought out more buttery, smoothness and a little saltiness. A new floral quality that I found to be vaguely like paperwhite was now present. Tannin was dry like linen on the finish making the tea very juicy.
Here I added a little sugar. The saltiness of the Puerh and the vegital quality with the tannin with a bit of sugar created a beautiful balance of sweet/salty tea that brightened the cup tremendously. Here is where I would play with this effect. It made this tea dance and sparkle with flavor.
I have been pleased with the tea’s from Butiki…the new ones that are not commonly available elsewhere like the Wild Purple Bud Puerh and the Blue Nettle and some of the African Tea’s. Most of all the wonderful customer service has been so appreciated!
http://youtu.be/PSH0eRKq1lE Bagpipes…Well! (Bonnie Cameron-Johnstone)