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Tea type
Pu-erh Tea
Ingredients
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Caffeine
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Edit tea info Last updated by the_skua
Average preparation
200 °F / 93 °C 0 min, 15 sec

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3 Tasting Notes View all

  • “Incredibly fresh bright fruity aromas leap off the leaves. They smell just like every in-season fresh fruit skin all at once...grapes, apples, pears, peaches, cherries. All wrapped up in that...” Read full tasting note
    82
    the_skua 207 tasting notes
  • “I sampled this one as part of a tasting on two different tea forums. I am drinking some of it again for the first time in many months. It was the strongest of the EoT three sampled in those...” Read full tasting note
    94
    teaddict 311 tasting notes

From The Essence of Tea

Produced from 100% ancient tree leaves from trees around 3-500 years old growing around Bangwai village (near Jingmai) & entirely handmade – picking, kill-green, rolling, drying and pressing of the bings.

This tea is thick & gloopy with a strong qi and long full aftertaste that coats your mouth.

About The Essence of Tea View company

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3 Tasting Notes

82
207 tasting notes

Incredibly fresh bright fruity aromas leap off the leaves. They smell just like every in-season fresh fruit skin all at once…grapes, apples, pears, peaches, cherries. All wrapped up in that delightful woodsy and mossy musk. The leaves are large and tightly folded into both broad and twisted shapes. They all have a nice even green-brown sheen with a many edges of white fur.

This tea starts off with a fairly thin, relatively bland and textureless soup, despite the leaves appearing to go through agony early and quickly. The third and fourth steeps really start to pop with fresh apricot flesh, aspen boughs, and pleasant balancing bitterness. While the product description at Essence of Tea include “goopy” as a property, I find the texture never gets there – maybe I did not use enough leaf to elicit that character.

Evident that this is a “green” tea, it is also the youngest pu’er I have tried. It doesn’t have that raw, fresh gum-numbing youthfulness that others have, but instead, it reveals its roots as a green tea, feeling more like fresh bi lo chun than musky, wild, funky pu’er. Such youth might allow me to more readily detect the near-Jingmai essence from this tea, as I think that particular terroir has a fresh, juicy lychee or apricot sensation to it.

The most enjoyable sensation this tea provides is after it has been swallowed. Big cooling mintiness rises and a long lingering herbal licorice flavor spreads across the palate.
Not unexpected for a tea lacking the wisdom of a much older one and having opened its bright green leaves so early, it empties itself by steep seven or eight and collapses into dry minerals and bark. That being said, such vibrant, high-quality leaves will likely prove to be quite outstanding in many years time.

Full blog post: http://tea.theskua.com/?p=220

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94
311 tasting notes

I sampled this one as part of a tasting on two different tea forums. I am drinking some of it again for the first time in many months. It was the strongest of the EoT three sampled in those tastings, and now, after just sitting in a sealed pouch in an airconditioned cupboard for a long time, it is sweet, spicy, anise, mellow, delicious. I’m drinking a lot of short infusions, water is variable temp (trying not to heat up the office too much by keeping water at boiling in the kettle), and it’s just delicious, and a lovely counterpoint to all of the green and green oolongs I’ve been drinking lately.

Preparation
200 °F / 93 °C 0 min, 15 sec

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