77

This is a warm, wonderful puerh. Today I have abused it: took a good chunk of beeng, tossed it in a pot, added boiling water and ignored it for a few minutes, and then rinsed the leaves several times without further ‘steeps’, adding all to a thermos for drinking at work. And it is tolerating with with a warm, rich, mildly sweet flavor, some depth to it with caramel notes.

Will do a proper tasting later, but this is the 2nd brewing, neither under the best conditions, and it is a very forgiving tea.

Preparation
205 °F / 96 °C 2 min, 0 sec

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Bio

I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

Location

Los Angeles

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