Oh goodness this is unique. I prepared this the traditional way you’d prepare matcha, in a chawan with a chasen (whisk), got it to a nice bubbly froth. It tasted just as you’d kind of expect, very much leathery, earthy, dirty puer taste, but not dirty in the bad sense. It actually had a clean finish taste-wise, but a sort of powdery dirty mouthfeel. It’s kind of intense and dark, bitter like coffee.

While this tea is unique I almost wonder if it wouldn’t be better in some kind of interesting puer matcha latte or something. I think it lacks the complexity you get when steeping shu puer the normal way, plus you don’t get the many repeated infusions you would normally get with puer. I’m sure there’s an audience for this tea, out there… I’m just not sure who it is.

Flavors: Coffee, Earth, Leather

Boiling 0 OZ / 0 ML

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Hi there, fellow tea lovers.

My name’s Lion and I’m a Gongfu Cha practitioner, so I usually brew with a gaiwan for reviews unless there’s a more suitable brewing method, like using Japanese teawares for Japanese teas. I tend to stick to straight loose teas and scented teas in general, seldom dabbling in herbal and flavored teas. My favorite tea is Kenyan Silver Needle.

Aside from tea, I’m a generally creative person. I love to cook, write fiction, draw, decorate, garden, and do just about anything creative I can get my paws on.

Animals are really important to me. I’m a lion at heart, and I strive to better understand, respect, and appreciate other animals as best as I can. I advocate for better stewardship of wildlife and captive animals. We’ve still got a lot to learn.

For a long time I rated every tea I tried, but these days I don’t rate them unless they’re exceptional and deserving of a high rating. Here’s my rating breakdown for my reviews with ratings:

0 = Unpalatable, harsh
25 = Unenjoyable
50 = I’m indifferent
75 = Enjoyable, average
90+ = The best, would buy more
100 = Incredible, a favorite


Kansas City, USA

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