Something that tastes this bad has GOT to be healthy for you! The entire experience of the tea was frightening – the dry leaves are dark and smell composty, the resulting infusion is almost inky black with the wet leaves looking like something a nightmare left behind. The flavour is very earthy and fungal, but its incredibly smooth – I’ll give it that. Smooth in an awful way though, like a big fat slug sliding down your throat. I also braved it a second time to try with a bit of milk, which really bought out the mushroom within. A lot of people dig that in a tea but I cannot count myself among those who do!
With the emotionally scarring event of my last cup of Puerh a distant memory, I decided to try this again using the method that Cofftea suggested: 1 gram per 30mls, rinse for 15 seconds, brew for 20 seconds. The resulting tea was surprisngly sweet, while still maintaining its earthy characteristic. Much more palatable than the same leaves stewing in water for 4 minutes, but still definitely not my favourite. I’d encourage you to try this brewing method for your puerhs if you don’t use it already!