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78
drank Yunnan Tuocha by Teance
39 tasting notes

I prepared this one identically to the last pu-erh I tried (see notes on Ancient Pu-erh Tuo Cha by Rishi), rinsing and making lots and lots of short infusions.

At first, I got a smell of dashi (Japanese fish stock), salty, savory, and yes, fishy. The first steeps were a little bit like rich soil, but right now on my fourth steep I’m getting a distinct smooth unsweet cocoa flavor. It’s not bad. In many ways it’s similar to Rishi’s. I like the robustness on this cold Texas morning. Currently it’s 43 degrees outside and I’m in flannel pajama pants with the heater on!

Preparation
205 °F / 96 °C 1 min, 0 sec

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Bio

I am lucky enough to make my living as a martial arts teacher and as a barista. When I’m not training or making cappuccinos, I relish cooking, reading, growing plants, and of course, drinking tea.

I love greens the most… the grassier the better! I also love oolongs and whites. I have a weak spot for anything with jasmine, mint, or lavender.

Location

Austin, TX

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