Very good, simple, Pu-erh.
“Very good, simple, Pu-erh.” Read full tasting note
“A smooth, lightly earthy, everyday pu-erh. No exciting / overwhelming flavors, if you've tried other pu-erhs, but it's very balanced. Pour out the first couple of (short) steepings, and you're...” Read full tasting note
(Image courtesy of redblossomtea.com.)
“In the mid-1980s, we imported a rich shou pu-erh we called simply “Grand Pu-erh.” It was the tea that we weaned our pu-erh connoisseurs on. We brought in two shipments since the original and sold out. Our next Grand Shou was from 1997, and kept up the reputation as our richest and favorite shou.
This year, we present the 2006. Harvested from the wild and aged for seven years, the new Grand Pu-erh comes from the tea mountains of Lincang, southwest Yunnan Province. It was crafted as a “shou” tea, which means the maocha (or “raw tea”) was taken through a process of controlled accelerated fermentation. The acceleration increased the rate of aging and in the process created a rich, malty tea.
The initial aroma is one of fresh earth and malt. Brewed, the tea exhibits an underlying sweetness and clarity of flavor that is surprisingly delicious, with a complex finish that reflects its dry storage."
Company description not available.
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A smooth, lightly earthy, everyday pu-erh. No exciting / overwhelming flavors, if you’ve tried other pu-erhs, but it’s very balanced.
Pour out the first couple of (short) steepings, and you’re good to go. Lasts through the work-day, and peaks after around 3-4 steepings. A light sweetness becomes noticeable in the finish, at that point.