Drinking this gongfu style while doing some reading for my thesis. This is a strong and earthy tea, good for dozens and dozens of brewings by the look of it. It mellows down and grows sweeter with every brewing, but I still probably wouldn’t recommend it for people just starting out into the world of pu’erh. The leaves, both dry and after brewing, are on the long side, with no sourness or much astringency to them. I was very tired when I came home from work today and brewing several rounds of this made me sit up and take notice! This won’t be an everyday tea for me, but I can see myself drinking it at times like these. A perfect study tea for me!

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An Israeli computer programmer with a passion for tea (mostly bought in yearly shopping sprees in the UK), particularly black, oolong and white. I don’t generally enjoy flavoured teas or herbal infusions, but if a tea sounds interesting and smells nice I’ll most definitely try it. I drink several cups of tea a day, usually one or two in the morning, another one after lunch and one or two in the evening. My favourite tea so far is Lao Cong Zi Ya from Norbu Tea, but I’m constantly trying new teas. Only in the past year have I branched into Pu’erh and non-roasted oolongs. Finding good tea in Israel is difficult, so I import most of my teas from yearly visits to London, or from online retailers. If you see something in my cupboard that sparks your interest and you would like to swap with me, then please message me. I’m almost always up for a swap.


Tel Aviv, Israel

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