2006 Pu'erh Sheng (Raw) Tuo Cha

Tea type
Pu-erh Tea
Ingredients
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Caffeine
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Edit tea info Last updated by The Way of Tea
Average preparation
205 °F / 96 °C 0 min, 30 sec

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  • “(Prep: gongfu cha, washed once before steep #1; Gaiwan) Don't be afraid after the first steep. The first steep was really bitter with a strong "kougan-口感" or mouthfeel and an overwhelming...” Read full tasting note
    92
    Chadao13 5 tasting notes

From Jingdong Yizu Co. (Yunnan, China)

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About Jingdong Yizu Co. (Yunnan, China) View company

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1 Tasting Note

92
5 tasting notes

(Prep: gongfu cha, washed once before steep #1; Gaiwan)
Don’t be afraid after the first steep. The first steep was really bitter with a strong “kougan-口感” or mouthfeel and an overwhelming "huigan-回甘“; aftertaste. I have to say though, the kougan was actually pleasurable. I could feel the tea growing on my tongue and on the inside of my cheeks slowing moving down my throat. I was able to appreciate the full complexity of this tea and after 4-5 steeps this tea started to taste ever better. The aromas are consistent with Pu’er containing a subtle earthy, barnyard-like aroma as well as taste but not as much as my 2011 “shou” puerh. This is one of the better sheng Pu’er I have tasted.

Preparation
205 °F / 96 °C 0 min, 30 sec

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