Perhaps Pu-erh is not for me. The fannings are finely ground and look a lot like coffee grounds. The smell is very rich and dark with sort of an earthy twist. Brewed the leaves smell faintly fishy and fermented with a sort of loamy, mossy aftertaste. It doesn’t taste strong in the generic Assam tea sense, but brewed it is a dark chocolate that looks more like coffee. I can’t quite put my finger on the taste as its somewhere between a fermented peat and a malt. The smell is remarkably soy sauce like. It doesn’t quite taste like tea to be honest. Almost like coffee with none of the bitterness or caramel sweetness. I think what I don’t like is that it tastes almost savory to me though the addition of sugar helped. I have heard pu-erh is an acquired taste and I’m not sure right now if it’ll grown on me or grate on my nerves.

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I started drinking coffee at the age of 12, but I have recently found that the coffee I always enjoyed gives me headaches. Luckily I have no such issues with tea. I have just begun to discover the joys of a good cup of tea and figuring out what I like and don’t. So far I prefer black tea either Fujian, Keemun, Assam or Darjeeling that are fruit forward with a wisp of acidity or smokiness. I occasionally will drink green, jasmine or a bold white, but typically just to change things up. I hate fake fruit flavors, bitter tea or blah tea with no punch.

I live in the desert southwest, so in the hot summer afternoons you’ll likely find me iced tea in hand with a slice of lemon and sprig of mint. I also am a semi-foodie who enjoys a sharp sauvignon blanc, a jammy zinfandel or a dirty martini with the stinkiest cheese possible.

I am science nerd librarian with a love of fantasy books and astronomy. I am slowly writing a novel and dream of becoming a real writer and escaping the stacks.





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