127 Tasting Notes
A blander Oolong, with less caffeine.
A lovely Chinese aroma, with a gooey texture. Strangely subtle for a pu-erh. Next time I’ll try doubling the recipe.
I seriously have no idea what the heck this is. Acrid, tastes like rich dirt. Smells interesting though. Second time I brewed it “weak” and it was still way too strong.
This odd looking tea is pressed into a “Nest” shape or “Tuo.” Pu-erh is a highly revered tea type from Yunnan Province that undergoes fermentation during its production—it then can improve with age, developing nuance as a result of microbial activity. This “Shou” Pu-erh is richly earthy and velvety smooth.
The best tea that exists. This tea is far more deserving of the term “ancient trees”. It’s like having a picnic of mushrooms on a moss-covered fairy garden oak crevice. Smells like a 1,000 year old Chinese farm and a tastes like a stark fermented tree bark. 10/10!
Pleasant aroma and texture, but it still takes like black tea.
Yeah it’s good. But totally unremarkable.
I probably burned it. If not, there’s a reason I hate Darjeeling. Totally flavorless with no aroma