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A review of 2011 Yang Pin Hao Jing Mai (Raw Pu-erh) Tea by China Cha Dao

I am somewhat disappointed with the Stash Pu-erh and remembered I still had some of the samples from China Cha Dao store pu-erh and today I selected to brew their 2011 Yang Pin Hao Jing Mai.

I placed the leaves after having rinsed them once with warm water in pot to boil for few minutes. I love the teas’ color once brewed; a very dark reddish color and smelling of earth. I like this effect upon my nostrils so much so that I stood there over the stove just inhaling, taking a deep breath of it.

Anyhow, after sometime I did pour myself a cup of tea to enjoy. The rawness of this tea hits me right away; on first sip it is plain, musty with an earthy undertone. The more I sipped and allowed the tea to play around my palette the more I could enjoy the minerals it conjure…supplements like zinc and ion comes to mind and eventually that raw pineapple flavor I have noticed in the past from other pu-erh sampled came to be found in this tea.

I am happy to have a full pot of this and I can cook it again two more times. I must remember to note that samples from Cha Dao are usually ample. Thank you.

Preparation
195 °F / 90 °C 3 min, 15 sec

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I enjoy a lovely cup of tea most days,and I like sharing my tea experiences with the world. I have been doing this for most of two years now.

I am at that thresh hold, unsure of how to proceed and why. My blog page is there for viewing and I am thankful for the experience as I have been allowed. Thank you everyone, sorry to have failed by not writing a tea book. I simply could not do it. I simply could not.
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