140 Tasting Notes

88

Delicious with milk or without.

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65

Whoa. The aroma of this tea is almost exactly like that of the old shoe closet in my parent’s house. The smell of leather that is clean, but worn in a humid environment.

The flavour of the tea is smooth, with a bright cacao bitter chocolate flavour.

Not so good with milk. Doesn’t pair so well with savoury food or sweet fruit (lychee), but I might try it with desserts in future.

While I can see how some people would love this tea, especially those looking for a more “aged” and distinguished pu er, I think I’m still too early in my pu er journey to be able to appreciate this and it doesn’t quite fit into my lifestyle.

Flavors: Cacao, Dark Bittersweet, Leather

Preparation
Boiling

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86

Sweet and delicious, a bit of that earthy sweet potato “GABA” taste but not too strong or strange.

Flavors: Malt, Sweet Potatoes

Preparation
175 °F / 79 °C

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85

Lovely mild, sweet fermented-rice flavour.

Great Pu Er but not worth the $64 price tag… I’d rather save up for the Xinghai Aged Aroma for a high-end pu er, or buy the Menghai 7262 on the lower end.

Flavors: Rice

Preparation
Boiling

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90

The aroma of this tea is incredible. It truly smells like warm, spicy, sweet gingerbread.

1st infusion 180˚F
The flavour is lighter than the smell, but it is so good anyway. I am so consistently impressed by Yunnan Sourcing’s Dan Cong oolongs and red teas!

2nd infusion 185˚F
Ooh, the tea is thicker, stronger with great body and mouthfeel now. Really tastes like drinking ginger tea!

Flavors: Ginger, Spicy, Sweet

Preparation
180 °F / 82 °C

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65

This has a very bold, unique aroma. Somehow nostalgic, reminds me of a childhood playing in funky-smelling canal water in the tropics.

Strong, slightly bitter earthy mushroom Pu Er taste, pretty mild / blunt and smooth. Unfortunately, it’s not for me but I’m glad I got to sample it. Worth trying once for Pu Er enthusiasts just in case it might be up your alley.

Preparation
Boiling

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81

Just finished the last of my Rhythm 21. Brewed at 200˚F and it was probably the perfect temperature. Just on the edge of bitter, with a lot of astringency (due to the last dregs in the bag) but full-flavoured with the malted sugar aroma mixed with earthy funkiness reminiscent of a Yunnan black tea like Fengqing Dian Hong.

Flavors: Malt, Musty, Wet Earth

Preparation
200 °F / 93 °C

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59

Tried again this time at 186˚F for first infusion. 2nd infusion at 193˚F.

Tea is much more fragrant this time, a sort of mild sweet citrus aroma like kumquat. Unfortunately tea itself still tastes quite dull. Not one of my favourites from Teavivre. Will not be purchasing full size.

Preparation
185 °F / 85 °C

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86

I have the Spring 2017 batch.

Dry leaf smells really fruity, bright passionfruit.

1st infusion at 180˚F:
Tastes like a delicate, juice-sweetened white tea drink. Incredible!

Flavors: Passion Fruits

Preparation
180 °F / 82 °C

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70

Chinese translation of Qi Zi Zhi Ge: “Song of the Seven Sons”

Smells bitter, earthy, medicinal, like musty old-people’s furniture. I can see how people get a hint of fishiness from it too. Not a fan of the smell.

Tastes bitter like herbal guilinggao (tortoise jelly). Bitterness is neutralised when you add milk, it’s very good with milk.

Probably wouldn’t buy the full-size tea cake of this.

Flavors: Bitter, Medicinal, Musty, Wet Earth

Preparation
Boiling

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