Mmmm, having a cup right now. Recently, I have been on this kick looking for probiotics and fermented foods. I have a few food intolerances (sorbitol & fructose and maybe a few others too that I haven’t been tested for yet) and have been reading about adding good bacteria to help get rid of those intolerances. I plan on doing a fast at some point as well. I took this puerh course that talked about all the positive bacteria in puerh and showed us what it looked like and the breakdown of the bacteria. A study done in China had claimed that these bacteria could survive the hot water and stomach acid. Whether this is true or not, I’ll take any good bacteria I can get.
The smell of this tea is a strong sweet chestnut. There is also something almost sour in the aroma of the tea. When I sip it the first thing I notice is roasted chestnuts. I’m also getting some sour dough, tabaco, and toasted rice notes. The taste remains long after the sip and becomes drying though in a different way than most teas that are astringent and almost sticks to your mouth. This tea is different than any other tea I have tried but its so delicious. It reminds me a little bit of coffee, though I am certainly no expert on coffee, but it is much gentler.
I was very excited when I first tasted this puerh. I had never seen a Japanese puerh before. After a bit of research, I found out that this is a relatively new type of tea. There are other Japanese fermented teas but I have not been able to find anything that is made in a similar way.