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2009 Loose Golden Leaf Imperial Pu-erh Tea

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cole
Average preparation
Boiling 0 min, 15 sec

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1 Tasting Note View all

  • “Received a sample of this tea, and LOVED the mouthfeel and marshmallow-y sweetness that lasted for the first four infusions. Nice, dense, and thick brew -- very impressed with how far a small...” Read full tasting note
    84
    ilchymis 40 tasting notes

From PuerhShop.com

2009 Loose Leaf Pu-erh Tea has has large twisted leaves and abundance of bright golden tips, it is an excellent Pu-erh, the tea infuse to produce an exceptional connoisseur’s tea.

High quality tips and buds from Bulang was used to produce this special and flavorful loose leaf Pu-erh, also known as “Imperial Pu-erh”. The leaves are fermented about twice as long as normal fermented Pu-erh (120 days vs 60 days). During this longer fermentation process more of the mass of the leaf is consumed by bacteria. Say let’s starting out with a total of 400 kilos of leaves, at the end of the fermentation process, only 280 kilos will remain. Imperial Pu-erh is pricier since it is more time consuming, involves more work, and yields less. The flavor is nice, sweet and yammy.

Fermented or ripe Pu-erh Tea 2 oz bag Vintage 2009 Quality: Superior Grade Loose tea leaves Caffeine: Moderate

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1 Tasting Note

84
40 tasting notes

Received a sample of this tea, and LOVED the mouthfeel and marshmallow-y sweetness that lasted for the first four infusions. Nice, dense, and thick brew — very impressed with how far a small sample went in my 100ml gaiwan.

For those who like to let their shu soak for 30 mins to get a deep, rich brew, this might be a good way to save a little bit of money. I’ve only tried 6 or 7 shu cakes, so I’m no expert, but I feel like 10-15 second steeps tasted more like 2/3 minute steeps of my newer cakes.

Yum!

Preparation
Boiling 0 min, 15 sec

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