Yum, yum, yum! More please! A nice smooth earthy Pu-erh with a hint of honey to it, very good iced as well as hot.
“Yum, yum, yum! More please! A nice smooth earthy Pu-erh with a hint of honey to it, very good iced as well as hot.” Read full tasting note
“Scent reminds me of a fish paste that we used in one of my undergrad food chemistry classes. I was the only one in class that actually liked the stuff. I did a 10 second steep, dumped that...” Read full tasting note
Since time immemorial people have traveled the world in search of the fountain of youth. Discover the benefits of our rare, premium cave-aged pu-erh, known to decrease physical stress and lower cholesterol. Our unrefined, medium-leafed, organic elixir yields a deep brown liquor with a light sherry bouquet and a smooth, earthy flavor. Best steeped long with water from a rolling boil.
Water Temperature: 206 F degrees
Caffeine Content Bold
Steep Time: 3-5 minutes
Ingredients: Pu-erh Tea
Origin: Yunnan, China
Art of Tea is a tea importer and wholesaler based in Los Angeles, California. We hand blend and custom craft the world’s finest organic teas and botanicals. Our teas are carefully selected directly from growers, each one offering a unique story.
Immortal NectarThe Persimmon Tree Tea Company
Nectar Pu ErhTaiwan Master's Shop
Vintage Pu-Erh (1992)The Whistling Kettle
Vintage Pu-erhOctavia Tea
2007 Vintage Organic Green Pu-erh CakeImperial Tea Court
Ancient Shu Pu-erh Palace, Vintage 2006Rishi Tea
Wild Monk Sheng Pu'er (2012)Mandala Tea
Mandala "Wild Monk" Tea - Mao ChaMandala Tea
Yi Wu Shan Da Ye Sheng Bing Stone-Pressed (Yi Wu Mountain Green Puer Cake)Misty Peak Teas
2009 Late-Winter Budset YabaoVerdant Tea
Imperial Dark - Bu Lang Gong Ting 2009Mandala Tea
Mandala Noble Mark Ripe Cake - 2012Mandala Tea
Scent reminds me of a fish paste that we used in one of my undergrad food chemistry classes. I was the only one in class that actually liked the stuff.
I did a 10 second steep, dumped that water, then steeped for 5 minutes. Taste has an edge of that fish paste to it, but not in a bad way. It’s rich and thick, slighty vegetal and dirt-esque. Definitely umami. I think it’d be really good to brew some up and use it for the water to cook rice in, as a side to a real savory/spicy dish. Might have to try that sometime!