At my desk in my design studio enjoying the first steep.
I just ordered a new batch of these mini bricks.
I tend to drink this tea quite a bit. I love the smooth earthy and leathery flavors.
One of my go-to teas.
“At my desk in my design studio enjoying the first steep. I just ordered a new batch of these mini bricks. I tend to drink this tea quite a bit. I love the smooth earthy and leathery flavors. One...” Read full tasting note
“This was the first 'real' pu-erh tea that I have tried. After reading all the criticism of shu pu-erh and brick pu-erh, I was surprised at how this tea was pretty good. The bricks have a little...” Read full tasting note
“My go-to shu puerh. I get indigestion from a lot of shu's, but not this one. Very mellow, earthy, and robust with a sweet taste lingering on the tongue after drinking. An excellent value and...” Read full tasting note
The mini Pu-erh tea brick brews a clear and dark ruby liquor with a satisfying, remarkably smooth taste.This tea is properly aged and it benefits from a short steep with fully boiling water. It can be mixed with milk, and sugar. It can be used for making perfect iced tea.
This brick cha is made from broken leaf, as is customary with first grade mao cha. The mao cha blend comes from Menghai, for smoothness, Lingcang for robustness and aftertaste, and Simao also for smoothness. This puer is from year 2000, smooth and sweet, with a red overtones. When you brew this tea in a glass infuser, let it steep for a couple of minutes and give it a stir for a sudden burst of color. The small bricks are very convenient for travel.
•Mini Pu-erh tea brick
•Weight: 1 Ounce/28 gram/about 11 bricks
•Cooked or fermented
•Loose tea leaves
Company description not available.
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This was the first ‘real’ pu-erh tea that I have tried.
After reading all the criticism of shu pu-erh and brick pu-erh, I was surprised at how this tea was pretty good. The bricks have a little bit of a fishy, pondy aroma but given a week or two to air out and the smell virtually goes away.
After the first rinse the leaves, very chopped, give off a very deep, woody and earthy smell, without any of the pondiness. The same goes for the flavor. Like drinking a piece of forest in Fall: woody, bitter, earthy, smoky and a little sweet, with a slightly astringent finish in the throat. The aftertaste is a long lasting woody bitterness.
The tea soup is a very deep, dark, murky orange brown, which clears up to a clear orange-brown after the first two or three infusions.
The tea begins to give off a sweet flavor in the back of the mouth at about the 4th infusion. The tea does not infuse for too many times, at least not when I have tried it. Towards the end, the woody earthiness is very faint, with a sugar-water-like sweetness on top of it.
It is enjoyable and the price is pretty good ($1-$2 for 10-12 little tile-like bricks); however not a tea for those long tea-steeping sessions.
My go-to shu puerh. I get indigestion from a lot of shu’s, but not this one. Very mellow, earthy, and robust with a sweet taste lingering on the tongue after drinking. An excellent value and truly a find for the pu-head as a daily cup or the occasional puerh drinker like myself.
I brew it as follows with good results. Gongfu style in a 120 ml gaiwan:
10 second rinse
First steep: 1 minute
Second steep: 30 seconds
Third steep: 3 minutes