I finally pulled this out from my cupboard, mostly to get rid of it and drink it by sheer force of will alone. I had gotten a sample around a year to a year and a half ago, and like all ripe pu’s I didn’t like it as they all tasted very “samey” to me. Turns out I had taken someone’s well meaning advice and had been following it unwittingly this entire time. That is, brewing ripe pu’s at near boiling (208-212 F). Apparently this completely blows all the subtle flavor out of a ripe pu ehr, hence why I’ve been thinking they all taste the same!
I had basically been doing the same as blasting a steak until it was well done, then wondering why people rave about steak so much, when it just tastes bland to me.
Well, this time I brewed at 190 F, and brought this pu down to a “medium rare” equivalent, and boy does it make this tea shine.
Throughout brewing, this tea has a woody, wet earth, mushroom taste at the forefront, immediately followed by the most delicious nose I’ve ever had in a tea before.
Cinnamon, butter, sweet sugariness, walnut… all at once, layered on top of each other, like eating a cinnamon bun taken straight from the oven. In later steeps this takes on a more sweet taste throughout, with the earthiness relaxing a bit into a more molasses cookie in a forest after a rain flavor, and more of that cinnamon bun flavor on breathing out after a sip.
The taste doesn’t linger long, and there’s no astringency and very little bitterness.
I’d have to experiment more to see how long this pu could last after a rough session, but I have a feeling this would hold up to a lot of resteeps without losing its charm.
I’ll definitely have to see if I can get a hold of a cake (or two, or three…) as it is well worth it.
This pu is a real charmer, and an absolute gem.
Here’s to pleasant surprises, and learning from mistakes.
Flavors: Brown Sugar, Cinnamon, Molasses, Mushrooms, Vanilla, Walnut, Wet Wood