75

This is a “border tea” that I had received a little bit ago. I use the term border tea to define those that are made as puerh; however, they are made outside of Yunnan. The dry leaves are a bit curled and give off subtle scents of earth and dry leather. I warmed up my gaiwan and scooped some inside. The leaf opens up and gives off some stronger aromas of dark chocolate, espresso, and black cherries. I can already tell that this is going to be a heavy hittin’ Shu! The flavor was pretty consistent with the scent of the gaiwan, for it was punchy and bitter. The flavor began with dry cacao and moved into salt and mineral with lasting tannin. This was a chewy and sharp broth. The later steeping brought on some semi-sweet choco. chip flavors, and the qi was smooth and warming. This was an interesting tea, but it was a bit too aggressive for me. I would categorize this leaf as the “espresso” of puerh.

https://www.instagram.com/p/BxFrISpHobN/

Flavors: Bitter, Earth, Espresso, Tannic

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML
mrmopar

Good to see you back! Still off that same wek in July if you come through.

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mrmopar

Good to see you back! Still off that same wek in July if you come through.

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.

https://www.instagram.com/haveteawilltravel/?hl=en

Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.

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