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8 Tasting Notes

84

Not much of a pu-erh drinker, really, but trying to learn more. This is only the second real pu-erh that I’ve owned (the last one being a Grand Shou, I think from McNabs). This one seems surprisingly light and creamy, very low on tanins – a nice taste, though I think perhaps I’d prefer something more robust. Wildly dark liquor, though.

Preparation
205 °F / 96 °C 1 min, 30 sec

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68

I have an enduring fondness for Wuyis in general, and Red Blossom’s heritage roasting is fantastic. That said, I think I have a slight preference for the Heritage Grand Scarlet over the Tie Luo Han, as this seemed to lack a certain richness. Perhaps it was just this steeping; I’ll try more leaves next time.

Preparation
195 °F / 90 °C 3 min, 0 sec

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82

This is the tea that got me into tea, as it were. I had fallen in love with masala chai on a trip to India, and an Indian teacher of mine told me that the best chai in San Francisco was at Samovar. It was only a small step form there to trying out the rest of Samovar’s selection…

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93

If this is the regular grade, I can’t wait to try the competition grade… Has a much more complex flavor than any black tea I’ve tasted, while also managing to be surprisingly sweet, especially by the third or fourth steeping.

Preparation
205 °F / 96 °C 3 min, 0 sec

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87

A wonderful tea, very rich and not too grassy.

Preparation
190 °F / 87 °C 3 min, 0 sec

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