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This tea is sometimes considered cooked (Shu) Pu erh, although it actually should be considered another type of Hei cha (black tea), a larger group of tea where Pu erh, too, belongs. While Pu erh is produced in Yunnan province, this Tibetan brick is produced by Ya an tea factory in Sichuan.

This is a very interesting brick. I’d read many reviews even before tasting this tea myself so I expected many things. And yes, the tea is really sweet, and it has nothing to do with the common Shu taste..

The smell resembles a special mixture of wood leaves and nuts, maybe chestnuts, the color is light brown-red, very transparent.. it is good for digesting but does not have that strong effect on stomach, nevertheless, having something to eat before is recommendable. I really like this tea although it will probably work as a good breakfast or after-lunch ritual during the colder days in autumn for it does not have that cooling effect required by these hot days, rather the opposite.

Preparation
Boiling 0 min, 45 sec

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