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Finally got to this one—have been on a tasting kick this week. I read another review comparing this one to berries and chocolate—and I agree, the dark leaves have a unique scent that is reminiscent of raspberries and dark chocolate. The leaves are also a very surprising deep purple-black when dried, and purple-green when wetted. I’ll edit again to put a link to photos on my web site shortly to show what I mean.

The tea itself does fulfill the expectation of berry in a deeply tart fruitiness. The chocolate, however, does not come through. I understand the difficulty Greg had writing the description because this is not a typical puerh. But while the first infusions can be a bit tricky—there’s some bitterness to work around, and the next time I might start it with slightly cooler water—the later infusions, as it fades towards sweet water—keep that berry and sweetness delightfully. A very nice tea.

Should have added: steeps were flash rinse, then 10 seconds apiece for a good while before increasing to 20", 30", eventually a minute or so.

Dry leaves
http://www.flickr.com/photos/debunix/5992938178/in/photostream/
Wet leaves
http://www.flickr.com/photos/debunix/5992938764/in/photostream/

Preparation
205 °F / 96 °C 0 min, 15 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.

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Los Angeles

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