Age of leaf: I wish I knew; unfortunately, as I bought this over three years ago, and as SpecialTeas is out of business, and I have no record of it’s production date, I can only guess: it must have aged a few years before they put it up for sale, so my guess is this must be 6 or 7 years old, at the very least.

Brewing guidelines:
Ceramic 4 cup teapot, no sweetener, 5 gram toucha, 2 cups of water.
……….1st: Just under boiling, 2.5’
……….2nd: Boiling. 5’

Aroma of tea liquor: Smelled just like the dry leaf: strong, and for now (I am wanting for better descriptors here) I will call it ‘fishy’—in a good way, not a bad way (although my wife smelled the dry leaf, and reacted as I thought she would: “Yuck!”).

Flavor of tea liquor: Again, I am wanting for better descriptors here (I hope to increase my arsenal of more precise Pu-erh flavor and aroma descriptors over time), so for now suffice it to say: earthy, fishy.

Appearance of wet leaf: Tiny little dark bits of tea.

Overall: Good. I vaguely remember trying this about two years ago (my first Pu-erh ever), and I think it may actually be smother now (however, I may just be perceiving what I expect). There was no sign of bitterness, and it was heavy on the mouth—enjoyably so.

For comparison purposes I also decided to steep another toucha today (brewed with the same parameters) that I bought through a seller on Taobao (again, little information on its age: the rice paper wrapper had a number appended with “-2008” on it, though) to compare with the SpecialTeas toucha. The Taobao toucha was a tinge bitter, and not as full, or heavy, on the tongue, as the SpecialTeas toucha on both the first and second steepings. This was a meaningful comparison, as it at least begins to give me an idea of what I am looking for in a Pu-erh. In this case, I prefer the SpecialTeas toucha: smooth, with a heavy mouth-feel.

This is my first real foray into Pu-erh tea. I recently bought a Yixing, and I am trying out a few Pu-erh teas I have on hand (I have a number of samples) in my ceramic before I decide which one to use to season my new Yixing with. So far, I am enjoying it. I hope to have the time and energy tomorrow to try at least one more.

Preparation
Boiling 2 min, 30 sec
boychik

thru your note I don’t know if you rinse for 15-30 sec? This step is essential.

SimpliciTEA

boychik: Very good question. I forgot about that step; silly me. : }

I did a ~5 sec. rinse on the last toucha though, and I plan to do that going forward.

Thank you for your suggestion. : – )

Login or sign up to leave a comment.

People who liked this

Comments

boychik

thru your note I don’t know if you rinse for 15-30 sec? This step is essential.

SimpliciTEA

boychik: Very good question. I forgot about that step; silly me. : }

I did a ~5 sec. rinse on the last toucha though, and I plan to do that going forward.

Thank you for your suggestion. : – )

Login or sign up to leave a comment.

Profile

Bio

(Updated 6-3-2014)

After about three years I changed my avatar from the picture of a green teacup with steam rising (one I created using Paint) to this dragon gaiwan. This is one of my favorite gaiwans, although I haven’t brewed any tea in it as of yet.

You can call me, Joe.

What, How and Why I steep:

I typically expect, and shoot for, at least three flavorful steepings out of (just about) any tea I brew up.

I generally start at the times and temps below ( = minute(s), " = second(s) ), then add 5F and 30" for each successive steeping:
Chinese Green - 175F, 1’ ;
Japanese Green - 160F, 1’add 15F, then decrease by 15";
White - 160F, 2’;
Oolong - This varies;
Indian Black/Chinese Red and Herbals - a little off the boil, 2’; why do I start with such low temps & short steep times? So as to ‘spread out’ the flavor over multiple steepings. I have found this to work with every tea I have tried so far. Also, I am not looking for intense flavor in that first cup (i.e. Western style), I would prefer to taste it—and savor—it over many steepings.
Pu-erh - Beginning in 2014, I finally chose to dive into pu-erh! Standard parameters when I brew ripened pu-erh in my 150 ml gaiwan (I also own an 11 oz Yixing):
First I do a 15" rinse with near boiling water. Then for each successive steeping I add Stevia.
……….1st: Near boiling, 0.5’
……….2nd: Boiling , 1’
……….3rd: Boiling , 1.5’
etc. Until there is no flavor, or I ran out of time and energy.

I hope to ‘streamline’ my reviews going forward, so, hopefully, they are a little less technical and dry (and perhaps even stilted), and a little more organic and experiential (and hopefully, flowing); this somewhat new approach to reviews is a kind of metaphor for where my life is headed right now, and is one reason why I write reviews: as a kind of time-capsule of where I was in my life at that time.

Tea Rating scale:

1 – 29: There is no reason to even think about drinking this stuff again.
30-49: I may drink it if someone else brewed it up, but I would not bother brewing it up myself let alone bother buying any.
50 – 59: I like something about it, and I may brew it up if I already have some, but I would not buy any more of it.
60 – 69: I like a few things about it, and I may buy it if the price is right.
70 – 79: This is a tea I enjoy and would drink fairly regularly as long as it is reasonably priced.
80 – 89: A tea I will drink as often as I can, and will likely try to buy some when I run out (as long as it’s affordable).
90 – 99: This has everything I look for in the best of teas: beauty in appearance, a delightful aroma, and most importantly, depth and yummy-ness in its flavor.
100: Perfect.

My primary interest is in artisan loose-leaf Chinese green, red and ripe pu-erh tea, although I enjoy a white and an oolong tea every now and then as well. Here and there I brew a few of the other true teas and an occasional herbal.

Since I choose to live on a very limited income (‘Voluntary Simplicity’), I have to be very conscience about how much I pay for tea. In reading their Tea Enthusiast’s books, Mary Lou and Robert J. Heiss sold me on the wonders of artisan teas. Thankfully I have found that there is affordable, artisan tea out there; it’s just like anything else that has true value: it takes hard work, dedication and at least a little persistence to find it.

I came to tea out of a desire to find something to help calm and focus my mind as naturally as possible. My mind is very active, so to speak, and at times I find it very difficult to focus and keep myself centered. For years now I have been practicing Yoga daily along with others things to help me to stay relaxed and present, but I found I wanted a little something extra to help me start the day; the theanine in green tea seems to help me in this.

I have been enjoying loose-leaf tea since November of 2010.

I enjoy connecting with others about tea.

I drink Stevia with just about all of my tea (no sugar or artificial sweeteners).

I drink a pot of green tea every day in the AM (usually steeped three times over the course of the day), sharing it with my wife.

Each tea in my cupboard is carefully and colorfully labeled in a tin or in a jar that used to hold something else (I love to reuse things!) .

I have three teapots: a glass Bodum – I don’t use the metal infuser/press anymore (greens), a 16 oz glass Victorian (to brew greens and whites, and to use as a pot to decant other teas into), and an 11 oz Yixing (ripe Pu-erh only). (New in 2014) I also one a number of gaiwans ranging in volume from from 125 ml to 250ml.

I tend to be direct, straightforward and honest when I post anything to the discussion boards. I take the approach that everything I say is stated with the implied disclaimer: In My Humble Opinion (i.e. IMHO). I may occasionally emphasize this point, where appropriate. I view your comments in the same way. You are in no way obligated to read what I have posted. And I am in no way similarly obligated to you.

Sitting with my cup of tea I greet the day in anticipation of new discoveries along the way.

Location

Midwest, USA

Following These People