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Pu-erh Tea
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Edit tea info Last updated by the_skua
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3 Tasting Notes View all

  • “I may have spoken too soon last time when I mentioned that I was feeling a tendency towards shu pu'er, because they last couple of teas I tried were both shu, and they were hardly worth writing...” Read full tasting note
    Amaikokonut 53 tasting notes
  • “I had this side-by-side with the Manmai this morning. See that note about how it made me realize that aroma and flavor aren't all there is to a tea. The flavor and texture in this tea were again...” Read full tasting note
    79
    the_skua 207 tasting notes

From The Essence of Tea

This is the most remote area we sourced puerh from this year. Located at the southernmost tip of the Bulang range, this village is in a small area bordered on the north by an impassable mountain ridge and on the south by a river crossable only by a rope bridge. The people are of the Bulang minority and the village is surrounded by many old trees averaging 300-500 years old.

The maocha for this cake is a little more broken than is ideal, due to the 4km carried by hand and 7km by motorcycle before it could be loaded into a 4×4. The leaves have a slight smokiness, which I hope will dissipate over the next few months. The chaqi however is strong and the taste is thick with many layers of complexity. It has a medium bitterness (ku wei) and long sweet aftertaste towards the back of the mouth and in the throat.

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3 Tasting Notes

53 tasting notes

I may have spoken too soon last time when I mentioned that I was feeling a tendency towards shu pu’er, because they last couple of teas I tried were both shu, and they were hardly worth writing about. But I’ve also been doing a lot of homework on pu’er over the last several days, trying to learn all I can about it, and seems that “terrible” shu is relatively common.

From what I’ve read, shu/shou/cooked pu’er was developed in an attempt to mimic aged sheng. So it goes through a sort of speed-fermentation process to achieve this. Sometimes this goes over well, and the resulting product is ready to drink. But there’s also a chance that the fermentation goes off, and the result tastes like bad fish. Sometimes the “bad fish” shu will benefit from aging in the sense that it will sort of “air out” and the weird “off” flavors will mellow, but just how much shu pu’er benefits from aging after that is highly debated.

Really, a lot of aspects of pu’er seem to be highly debated or at least conflicting. I can already tell that reading about it is only going to get me so far… that’s why I just dropped $60 on a handful of assorted samples from puerhshop.com. Most of them are sheng, since I am honestly a little leery about shu since my last two encounters with it have ranged from “meh” to “ew,” but I realize that those off-flavors are not present in every shu, and there are certainly ones out there that I adore.

But the more research I’ve been doing, the more I’ve been intrigued by sheng. It seems that sheng holds a lot more possibility for variety than shu, and while there are certainly times when I just crave shu’s dark earthiness, I am intrigued by what’s out there in the sheng-world.

But enough rambling now, this tea. I didn’t even know I had it, and I must have gotten it in a swap or something because I’ve never ordered directly from EoT. I had a little sample amount of it stashed in an old Adagio sample tin.

This stuff actually reminds me of a white tea or maybe a green tea; rather clean and clear and crisp. A bit dry, and very easily turns harshly astringent if brewed a bit too long. I’ve read that dryness/astringency are characteristics of young sheng that subside with age, so maybe that would change with time? I suppose I won’t ever know since I only have this tiny sample size, but being such a novice to all this, I can’t help but speculate. With short steeps though, this is really a nice relaxing afternoon tea.

Looking at the leaves I’m noticing a lot of stem, like maybe 1/4 to 1/3 of the mix is stem. I’m not sure if that’s normal in a tea like this or not, but it’s an interesting note. The leaves are fairly broken, and there are a few buds mixed in with more mature leaves. The assorted shapes remind me a bit of looking into a bowl of chex mix. The color of the leaf is very nice, a sort of olive green mostly, but a few leaves are tinged with a lovely rusty reddish-brown.

Just another chronicle in my journey to understand pu’er!

Michelle

I feel like pu’erh is one of the deepest subjects in tea (no pun intended) but also one of the most difficult to master/understand. Still, it’s fascinating!

Grace

Good luck on the journey, there is soooo much to try!

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79
207 tasting notes

I had this side-by-side with the Manmai this morning. See that note about how it made me realize that aroma and flavor aren’t all there is to a tea. The flavor and texture in this tea were again overwhelming, but the energy is crisp, satisfying, glowing, and heavy. Mmmmm.

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