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Golden Pu'erh (organic)

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by CHAroma
Average preparation
205 °F / 96 °C 4 min, 30 sec

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39 Tasting Notes View all

  • “I'm a pu-erh novice - I've tried a little, but not very much. This is the first one I've ever liked, though. I wouldn't have ordered if it didn't come in a sampler pack I ordered, but I'm glad it...” Read full tasting note
    72
    michellefeda 318 tasting notes
  • “So I walked past the store today and saw that they have a $1 straight tea sale, and couldn't resist! and I'd also forgotten that I have a sample in my cupboard! I could have had the yummy assam...” Read full tasting note
    81
    indigobloom 1258 tasting notes
  • “This is my first time trying a pu-erh. I know the experience of a DavidsTea pu-erh will be greatly different from that of a high quality pu-erh, but I had to get my foot in the door just a little...” Read full tasting note
    34
    noordelijk 49 tasting notes
  • “I can't help but try and defend this tea. It's a very mildly flavored pu-ehr with amazing earthy aroma nothing short of mountain soil. On tasting it you can easily taste the young roots and meadow...” Read full tasting note
    90
    daniil 69 tasting notes

From DAVIDsTEA

China’s wonder tonic

For more than 1,700 years, the Chinese have been drinking pu’erh – especially as a digsetif after a heavy meal. It is traditionally aged underground, and as with fine wine, the older it is, the more prized its taste. This particular tea is part of the new school of pu’erh production. Called a “cooked” (shou) pu’erh, it’s heated and fully dried to simulate aging. So unlike some pu’erhs, you don’t have to rinse the leaves before. It’s smooth, earthy and very strong, with a hint of dark honey. (MK Kosher)

Ingredients: Chinese pu’erh tea from Yunnan Province.

About DAVIDsTEA View company

Company description not available.

39 Tasting Notes

55
302 tasting notes

Mixed in some Lapsang Souchong with the Golden Pu-erh today. The result was delicious.

Preparation
Boiling 6 min, 0 sec
Cofftea

Now that’s a blend I’ve never heard of…

Dorothy

I think the smokiness of the Lapsang Souchong compliments it very well.

Cofftea

Well I don’t like either, but yes I’m sure smoke and dirt pair well:)

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65
8 tasting notes

First things first, they say it’s been aged for 5 years: what does it mean? Is this a 2006? 2007? Does it mean it stops aging once I buy it? I guess it doesn’t really matter, I get what they’re trying to say.

Anyway, I like this Pu-erh.

You can smell that this tea is young has just starting turning to earth. I don’t get how anyone can compare the smell of it to fish. I like the taste. It’s rich, full-bodied and yet refreshing. The fact that this tea is still young gives you a mix of vegetal and mineral (earthy) flavours.

Definitely recommended to those who are new into pu-erhs.

Preparation
205 °F / 96 °C 5 min, 0 sec

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60
5 tasting notes

This is my first time trying Pu-erh tea. After reading all the comments I was hopeful that a great new experience awaited me. I am disappointed so far – this tea doesn’t seem to have much flavor at all. I have re-brewed the leaves 3 times, each time longer than the last, and it never seemed to improve. The flavor is not bad, it IS earthy, and reminds me of lapsang souchong, but I expected more. Maybe next time I will steep it longer initially.

I did what a lot of others said, and rinsed the leaves for about 10-15 seconds and poured out the water, then re-steeped. Maybe this removed a lot of the flavor? I’ll keep experimenting, as I really want to like this tea! Any suggestions are welcome to this pu-erh newbie.. :)

Pureleaf

What water temp did you use? Boiling, even rolling boil is usually suggested. Most pu’erh tea that I’ve drank, you certainly aren’t left wanting for flavor. They can be oversteeped (for my liking. Too dark and strong – overpowering) pretty quickly. Also, you may add a little extra on the leaves. Hope this helps!

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75
113 tasting notes

This tea smells exactly like dashi (fish stock) but it doesn’t taste like it. I’m not sure if I like it or not. The smell doesn’t bother me that much but it tastes very earthy.

Preparation
Boiling 7 min, 0 sec

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59
249 tasting notes

I have had pu’erh tea before, which is typically deeply earthy and in between mild and strong. This is no different to the one I’ve had before.

I like that there are no surprises, as this tea can be consistent from anyone. It is a good mild tea.

Preparation
200 °F / 93 °C 3 min, 0 sec

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93
106 tasting notes

Awesome Awesome Awesome. very earthy. strong. Even after a couple of steeps, it still has a strong flavor.

Preparation
4 min, 0 sec

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77
66 tasting notes

I’m a little sick today so I decided to break into my pu’erh and was quite happy at the slight smokiness and earth tones in this tea. I’m sure there are better Pu’erh out there but I’m quite enjoying this blend.

Preparation
190 °F / 87 °C 2 min, 30 sec
Charles Thomas Draper

I hope you feel better….

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81
83 tasting notes

I thought this Pu’erh would be really strong in taste, but no way. It’s a delicate earthy taste.

This one is rich in flavors, it really catch the “old leaves” feeling without being corrosive. Yep! It was really a tasty experience!

Preparation
205 °F / 96 °C 7 min, 0 sec

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80
19 tasting notes

This was the tea that introduced me to pu’erhs. I never got any fishiness, just dampness, earth, and a touch of smoke. I drink it before or after heavy meals to cut through the gross, bloated feeling. Wonder tonic indeed.

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38
84 tasting notes

The colour of the tea is really dark. My first sip was a little taken back. I taste a lot of smokiness in this tea…almost like Lapsang Souchong. Nothing on the label mentions smokiness so I was caught by surprise. The smell from the bag didn’t indicate any of that either.

Preparation
205 °F / 96 °C 4 min, 0 sec

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