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Ziyun Pu-erh Maocha

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Not available
Sold in
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Alex C.
Average preparation
195 °F / 90 °C 2 min, 0 sec 4 g 4 oz / 133 ml

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12 Tasting Notes View all

  • “I'm still developing my pu-erh chops; all the more so since Dr. Oz said pu-erh, especially when imbibed early in the day, is a fat burner. (I am not of the "if Dr. Oz said it, it must be true"...” Read full tasting note
    gmathis 1624 tasting notes
  • “Sip down. I took Monday off, so I have had three days of abusive eating (my favorite kind). When I went to bed last night I knew I was drinking puerh today. It was just a question of which one....” Read full tasting note
    87
    ks6 1157 tasting notes
  • “I have been aging this one for a few years now. I have expanded my puerh horizons but I am far from an expert. There are so many flavors I can not equate with something else for a description,...” Read full tasting note
    ashmanra 1768 tasting notes
  • “4.25 grams in 4.5 oz of water. First infusion (15s) is mellow and sweet with notes of . . . I don't know how to describe it. It's not quite floral and not quite fruit. It's like Spring earth,...” Read full tasting note
    77
    chai-jenn 103 tasting notes

From Harney & Sons

A 2008 raw Pu-erh, it comes to us loose and has slender, wiry leaves. Hints of nectar and peach coat the cup, while a mineral quality lingers in the background.

About Harney & Sons View company

Since 1983 Harney & Sons has been the source for fine teas. We travel the globe to find the best teas and accept only the exceptional. We put our years of experience to work to bring you the best Single-Estate teas, and blends beyond compare.

12 Tasting Notes

1624 tasting notes

I’m still developing my pu-erh chops; all the more so since Dr. Oz said pu-erh, especially when imbibed early in the day, is a fat burner. (I am not of the “if Dr. Oz said it, it must be true” camp, but hey, another excuse to drink tea!)

Anyway, I chilled a pint after my morning cup. Cold cave water! Which, on a triple-digit day, is a pretty nice little sensory side trip. I always did like the smell of stalagmites.

Bonnie

I drink chilled puerh and love it! Not bad with a little mint or ginger too.

Pureleaf

This comment makes me smile. I almost sense a touch of sarcasm. :) “Cold cave water” and “smell of stalagmites” sounds splendid for a cuppa tea. ;)

Pureleaf

I’ve always drank my puerh hot with a short steeping. What is the best way to cold brew puerh; both the amount and time left to brew would be helpful?

gmathis

No sarcasm…I did my courtin’ in the Ozarks and fell in love with an amateur spelunker :) Haven’t tried a cold-steep batch yet, I just stuck leftovers in the fridge.

Bonnie, the mint sounds great … I’ll have to look and see if Peppermint Patty has any leaves that haven’t fried int this heat.

Bonnie

When I finish my morning hot pot of pu’erh (like today) I brew again, let it cool down and bottle (sometimes I dilute to taste with orange water or mint water and I sweeten sometimes too) . Then….into the frig! You can pour over ice if you steep strong using a gaiwan.

ashmanra

Wow, Bonnie! I bet that it is delicious!
GMathis: ts is a green puerh. Do you like shu or cooked puerh at all?

Pureleaf

Thanks guys! I’m gonna try this right away. Sounds delish.

gmathis

Ashmanra, I think I do—very limited experience and bungled preparation on my part. I’ve had a couple of shu samples. The cooked ones are the little pre-shaped things, right?

TeaBrat

hmm, I don’t see this on their website, did you buy it in the store? Maochas are pretty tasty.

gmathis

No, Amy, this was a gift from … one of my kind Steepster buddies, but I can’t remember whom. So it may be a little oldish; wouldn’t surprise me if it isn’t in current rotation.

ashmanra

I sent it! They only carried it for about a year. I think it was one of Emeric’s picks. I still have some left and it is aging nicely!

ashmanra

The cooked and greens can come every whichaway! Cakes, mini tuocha, loose. I have a bagged shu that is pretty good from Numi. Someone on here gave a helpful tip, green and sheng sound a lot alike, and shu and cooked sound a bit alike, so that helps me keep straight which is which!

gmathis

Ay-yi-yi, so much to learn!

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87
1157 tasting notes

Sip down. I took Monday off, so I have had three days of abusive eating (my favorite kind). When I went to bed last night I knew I was drinking puerh today. It was just a question of which one. This loose leaf sheng came from ashamanra a while back so I am not sure how old it actually is but in the time I have had it, this has morphed.

The first cup @2 minutes is extremely milky in taste and feel. There is also a quality that all I can think of to describe it is shiny. Yes I know shiny isn’t a taste. Maybe mineral? Metallic? Not coppery. This has also become quite sweet. I add Splenda and this is almost sweet enough I don’t need it (almost – stupid monkey). The aroma is wet hay, which becomes part of the sip midway through. It has that wonderful sticky lip feel. Not sure why that always appeals to me. I think it is because it is followed by a rumbling tummy. Mission accomplished.

Second cup @ 1 minute, loses the milky taste. The press aroma is poo, I mean shu like. The taste now is mild sheng still with some sweetness and the shiny flavor.

Cup 3 @ 2 minutes. The press scent is back to a normal sheng like seaweed. The shiny taste is gone. Mild with just a hint of mushroom (in a good way). It is a bit like wet leaves but not yet earthy.

Cup 4 @ 3 minutes. This is the best cup yet. It is still mild but darker flavor. Sadly this is the last cup I have time for today but it was a good ending.

ashmanra

I know exactly what you mean about shiny! Exactly!

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1768 tasting notes

I have been aging this one for a few years now. I have expanded my puerh horizons but I am far from an expert. There are so many flavors I can not equate with something else for a description, especially in a sheng.

I like to steep a shu puerh a nice long time, relatively speaking, and I don’t mind if the cup is inky black. I like it, whether it is horsey, mushroom-y, cedar-y, fallen leaves on a wet woodland path, or leather and barn. I don’t like fishy, not at all.

With a sheng I like to keep things a little milder. This one has now been steeped about nine times and it is still going. The color remains a light amber, and the flavor is hard for me to pinpoint. There is definitely a mineral aspect, like wet stone in a forest with deep shade, a fresh and natural taste, and a muted vegetal flavor. The minty flavor of a few years ago is no longer apparent to me, which could be due to my cold, but I think my sense of taste has come back. I am not getting camphor at all. I have a bit left to continue aging. It will be fun to see if it changes further.

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77
103 tasting notes

4.25 grams in 4.5 oz of water.

First infusion (15s) is mellow and sweet with notes of . . . I don’t know how to describe it. It’s not quite floral and not quite fruit. It’s like Spring earth, waking up after Winter and sending forth new growth.

Second infusion (15s) is slightly bitter with a bit of acorn-nuttyness in the flavor.

Third infusion (15s) has less bitterness, a bit of nuttyness, and an astringent mouth-feel.

I’m not really into raw pu’erhs. Perhaps if I set this in the back of the cabinet for a couple years and leave it alone it will be more to my liking.

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 4 OZ / 133 ML

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