Hide

Welcome to Steepster, an online tea community.

Write a tea journal, see what others are drinking and get recommendations from people you trust. or Learn More

2007 Haiwan "Purple Bud" Raw Pu-erh

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 mrmopar
Average preparation
Boiling

Currently unavailable

We don't know when or if this item will be available.

From Our Community

2 Images

2 Want it Want it

4 Own it Own it

2 Tasting Notes View all

  • “Where to start! First off this was two days ago! This was my first puerh and my first experience using a gaiwan (no spellcheck, I don't mean Taiwan). It was amazing, even though I'm quite sure I...” Read full tasting note
    95
    kiaharii 246 tasting notes

From Haiwan Tea Factory

This tea cake is composed from spring 2007 harvest of purple tea from the Menghai area of Xishuangbanna. Purple tea leaves from bushes aged 20 to 30 years and growing at an altitude of 1400 meters were carefully picked and processed into this lovely tea. Purple tea is a large leaf varietal (Camellia Sinensis var. Assamica) that occurs naturally as a result of mutation.

About Haiwan Tea Factory View company

Company description not available.

2 Tasting Notes

95
246 tasting notes

Where to start! First off this was two days ago! This was my first puerh and my first experience using a gaiwan (no spellcheck, I don’t mean Taiwan). It was amazing, even though I’m quite sure I did a lot wrong. :) It felt great to just set aside some time to really drink tea and enjoy it. Not that I don’t enjoy tea normally, but I usually just make it and then grab the cup and go do something else (like write about it on Steepster!). Anywho…

I did a quick rinse of the tea and then moved into the first infusion. This tea is nice a smokey (I love a smokey tea). The leaves smelled very smokey after the first infusion, but this lessened as the session went by. I have some awesome pictures I’ll link to later! So back to the first infusion, smokey and earthy, very smooth and maybe a bit creamy (not sure if this is the right word). The liquor was a really pretty deep straw color. I got about 10 infusions out of this but I don’t think I did the increments right, not long enough. However, I only used a bit of my sample, so I will try again tomorrow!

Also, I’ve been reading about “cha qi/chi” and I think that it may have occurred/the tea may have it? (Or it’s all in my head! :P) I’m not sure what the proper way to use the word is, but the Tea Masters blog says it nicely:

“You may feel the Chi because your whole body feels warm and you start to sweat. And/or your mouth will be secreting saliva because it tells you it wants more of that tea. And/or your mind will feel crystal clear, as if you had breathed very pure and fresh air.” (http://preview.tinyurl.com/d5mtomu)

I’m a little hesitant to rate this, only because I have no other puerh experience to really compare it too! However, I really enjoyed it so a high rating it gets. :)

Preparation
Boiling

Login or sign up to leave a comment.