Sweet mother. I just drank this tea again after drinking a 1988 oolong (courtesy of Cloudwalker Teas of course). I floated off into never never land and suddenly it was two hours later. Good stuff. I blended it with a pu erh called Joy which has a similar energy/taste/aroma but helps to keep the bits in the pot since Great Ocean is quite broken up and Joy has larger leaves. Oh, flavours, aromas (sometimes I forget these when the chi is so potent). Earthy, dark, hint of spice, cinnamon maybe? Aroma matched the taste. As with most pu erhs: hot, hot, hot. And for steep time, 30 seconds at first, increasing by “felt” increments from there ensuring the colour stays dark red and the taste remains strong. I do like a strong cup of good aged, sheng, wet-stored pu erh…

205 °F / 96 °C 0 min, 30 sec

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I’ve been drinking tea since I was a kid when I used to have a strong cup of Earl Grey with my Grandmother. Six years ago I went to Taiwan, met a tea master and have been really appreciating Chinese tea in the gong fu cha tradition ever since. I even started a small online company selling the teas I can procure from tea masters in Taiwan and China. Can’t find a good aged pu erh? I’ve got it. Don’t like the cliff tea you got online? I bet I’ve got a better one. Want to try some different kinds of oolong? Got those too. I’ve got lots of gong fu tea brewing accessories as well.

Also, if you ever have a question about tea, accessories or brewing, I’d be happy to answer them. If I don’t know the answer, I’ll look it up! I have access to a wide range of tea literature that is out of print which I collected while in Taiwan.

Cloudwalker Teas is quite literally a two-person tea distributor. We believe in the teas we bring to the world through our online store are better than anything at almost every other place. We are tea purists, which means we don’t believe in mixing teas post production. A pu erh is simply that, pu erh. A green a green, oolong is oolong. We believe that teas have so many naturally different aromas and flavours that it is a shame to cover them up with flavourings and flowers.

When we review a tea, we take into account three components: aroma, flavour and chi energy. A good tea must have all three of these components to be considered at our store.


Ottawa, ON



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