127 Tasting Notes

69

A blander Oolong, with less caffeine.

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69

A lovely Chinese aroma, with a gooey texture. Strangely subtle for a pu-erh. Next time I’ll try doubling the recipe.

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61

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.

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100

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.

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100

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!

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69
It really does smell like ancient trees. Taste is good… but it’s disappointly weak for a pu-erh. Though obviously it didn’t come in a cone/nest/etc so what do you expect.

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69

Pleasant aroma and texture, but it still takes like black tea.

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58

Yeah it’s good. But totally unremarkable.

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58

I probably burned it. If not, there’s a reason I hate Darjeeling. Totally flavorless with no aroma

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Library rookie, interested in Yuri, tea, LGBT, photography, et al.

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Ann Arbor, Michigan, United States

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