97

This is a nice shu! This afternoon I was faced with a tough choice; which tea to try first. :D I was in the mood for pu’erh, and decided to try the phatty cake.

The leaves are attractive and fairly large in size. The compression on this cake is really tight around the center, I could hardly pry a piece out!

Early infusions: The first couple of infusions were a bit disappointing for me. It was a bit too mulchy and mushroomy, but I could taste the good, strong flavors underneath.

Middle infusions: All of a sudden, this tea was delicious! A bold, chocolaty flavor with a slight saltiness, and an unexpected hint of fruit; apricot and, blueberry maybe? Blueberry is definitely a new one for me. There is still a bit of “compost pit” hanging around, but its mostly gone. Around this time I also start to get some “qi” feel with some tingly feelings along the top of my head. Definitely the strongest feeling I’ve gotten from a ripe pu’erh.

Later infusions: Tea! Waht r u doing!! Stahp!!! I have some homework to get on, but these leaves just keep making more tea! These little leaves made at least twelve (I wasn’t really counting) nice, bold infusions.

This is a good, potent pu’erh, but my(not so) expert opinion says it could use a year or two to let the fermentation flavors fade.

Preparation
205 °F / 96 °C 0 min, 15 sec
Terri HarpLady

This is one of the one’s that I’m probably gonna have to get sometime soon. :)

mrmopar

still has a little “camphor” bite in it but like you said very good for multiple infusions. i am anxious to see how this ages as well. i have no doubt of the quality here. i think it will get better and better.

Garret

HI! The material I used to press this cake was 2006 spring leaf that was ripened in 07… this tea, because of its fairly light oxidation still has plenty of room the grow. I’ve got 7 cakes set aside for my personal stash. And while I do not want to wish time away, I do look forward to seeing what the next couple of years will bring to it!

Garret

Pu’er… the one thing that makes me wish for immortality! I honestly get a little sad when I see my newest pressings in the vault and know that I likely will not get to taste them when they are 50 years old. And then I get happy, cause I have them to drink now. Where there’s tea, there is hope, right?!!?

JC

LOL! I like that. That’s how I feel sometimes (look! a great cake… but.. but I wont be able to taste it at 50 years of aging). Tea is amazing, and think about this way. The light oxidation allows for complexity to be formed! You could become a legend!

tperez

Man, all this talk of aging pu’erh is making me drool :P

mrmopar

garret it will be yummy! i don’t think the phatty cake i have is going to last longer than 2013!!!

Bonnie

Doomed! At 65 I’ll never know what aged puerh tastes like but the way I love puerh,not sure I could wait anyway without drinking it all up!

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Comments

Terri HarpLady

This is one of the one’s that I’m probably gonna have to get sometime soon. :)

mrmopar

still has a little “camphor” bite in it but like you said very good for multiple infusions. i am anxious to see how this ages as well. i have no doubt of the quality here. i think it will get better and better.

Garret

HI! The material I used to press this cake was 2006 spring leaf that was ripened in 07… this tea, because of its fairly light oxidation still has plenty of room the grow. I’ve got 7 cakes set aside for my personal stash. And while I do not want to wish time away, I do look forward to seeing what the next couple of years will bring to it!

Garret

Pu’er… the one thing that makes me wish for immortality! I honestly get a little sad when I see my newest pressings in the vault and know that I likely will not get to taste them when they are 50 years old. And then I get happy, cause I have them to drink now. Where there’s tea, there is hope, right?!!?

JC

LOL! I like that. That’s how I feel sometimes (look! a great cake… but.. but I wont be able to taste it at 50 years of aging). Tea is amazing, and think about this way. The light oxidation allows for complexity to be formed! You could become a legend!

tperez

Man, all this talk of aging pu’erh is making me drool :P

mrmopar

garret it will be yummy! i don’t think the phatty cake i have is going to last longer than 2013!!!

Bonnie

Doomed! At 65 I’ll never know what aged puerh tastes like but the way I love puerh,not sure I could wait anyway without drinking it all up!

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Profile

Bio

My name is Thomas,

Long-time tea and coffee driker, but I only started getting into the world of good quality teas about three years ago.

My favorites are pu’erhs, Yunnan blacks, and Taiwanese oolongs. I’m not much into flavored teas or jasmine/florals, but I love a good cup of chai or adding a spice or two to my teas sometimes.

Currently taking a break from school, working in Orlando Florida and trying to find my place in the world.

I’m a music lover and have played guitar and violin for quite a while and have also learned to love the sounds of the sitar and hindustani music in all its forms. I’ve become a bit of a guitar “grease monkey” and find building, modification, repair, and dissection to be even better than playing sometimes.

I also love hiking/camping and downhill longboarding when I have the time to make it out to somewhere hilly.

My Rating Scale:
95-100 Wowza!
90-94 Pretty darn good
80-89 Nice
70-79 Decent
50-69 Potable
0-50: Blech.

Location

Orlando, FL

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