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review of Xingyang 2007 Shu Pu’er by Verdant Tea

Date: 11/08/2012
Company: Verdant Tea
Tea Name: Xingyang 2007 Shu Pu’er
Tea Type/Varietal: pu erh
Region: Simao, Yunnan, China
Steeping Vessel/Amt. Leaf:
Plucking Season: May 11, 2007
Liquor Color: reddish brown, cinnamon
Leaf Characteristics: Xingyang Tea Co Pu’er KH9200, small leaf and bud mixture

  1. Steepings

1st Steeping:
Water temperature: 180 Fahrenheit
Time: 3 minutes

Note: I don’t have fancy instruments for fixing this pu-erh. I opened the pouch sample and took one teaspoon of the tea and put it in my cup, adding the boiling water to it, I let it steep for several minutes.

I am always taken in by tea’s color and aroma in that I know if it is something that I will enjoy and indeed this would be the case with this pu-erh. It is a lovely reddish brown cinnamon color and I want to say more like stewed raisins or prunes when tasting of this tea. First sip is textural aspect of moisture/dampness reminding me of raw earthy wet ground and as I take in more of the tea I find sweet, savory, and distinctly warm sensation to ground the tea. I get a wonderful sea-salted caramel flavor on my palate with an earthy-sweet aftertaste.

It is good with multiple steeping; I simply add more water to my cup and let it sit, enjoying the tea hot always. I would say for me this tea is reminiscent of a cup of raisins/stewed prunes with the second steep and third being more-so. First steep is too musty and dampness in the taste to truly enjoy the tea.

It is an enjoyable pu-erh.

Preparation
185 °F / 85 °C 3 min, 0 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.

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