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Nice and rich flavour, even after a short-ish steep of a minute or so. There is the classic pu erh earthy flavour, but also a chocolate like note like you might find in a yunnan. I did not rinse, but I did sweeten and add milk. Pu erh, to me, is the coffee of tea. Aside from sheng pu erh, or a white pu erh, I pretty much always add milk and sugar to mine.

I find it to be tasty, and I’m off to make a second cup soon, though, I might like Special Dark from Mandala just a little more. I’m going to share my other packet with a friend who likes coffee and see what she thinks.

This sample was provided from Angel at Teavivre. So I thank her much for allowing me to try it.

EDIT: Second steep, this time, sans milk, but still with sugar.

I think I did somewhere between 1-2 minutes…I was stirring a little basmati rice in oil, prior to adding the water to cook it.

Even this way, it’s rich, but not overpowering.

Overall, my impression is that this is a good starter pu erh, when prepared with a short steep. I tend to like the heavy rich pu erhs and can handle most at a good 3+ minute steep, so I can probably do this one that way too, but someone not used to this type of tea, might be ok with this one, in short steeps.

Preparation
205 °F / 96 °C 1 min, 30 sec 1 tsp 12 OZ / 354 ML

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I generally like a lot of tea. I do find I have a preference for flavored over unflavoured, but I do love a good straight tea as well.

Likes are too hard, since there are a lot. Dislikes are easier, so here they are.

Hibiscus. Blech. I can tolerate a little, depending on the brew, like Berry Good from Davids and Ruby Pie from Butiki…but in general, it’s too tart and too strong for me.

Licorice. Anything that remotely resembles licorice is out too, so that includes fennel and anise. Yuck, yuck, yuck.

Florals. I’m cool with petals in the tea to make them look pretty, and I’m cool with teas like oolongs having a floral note, but strong florals can give me migraines. Rose and jasmine are the biggest offenders. This is one where it can vary on the blend, as I can handle Teavivre’s Peach Jasmine Dragon Pearl tea because there is very little jasmine actually detectable in it.

Rooibos is hit or miss. I can do some, but not others. I handle green better than red, and honeybush better than rooibos.

Um, I have an extensive wishlist. It is both a list of things I want to get again, and things I want to try. If you are sending me something, and you want to know which is which, I’ll tell you via PM.

My ratings don’t have a particular scale or method, and may on occasion contradict themselves, but I’m honestly not fussed about that. Sometimes I don’t even rate at all.

Uh, guess that’s it.

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Victoria, BC

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