(Free sample provided by Teavivre. Thank you!)

A sample of this tea came along with another four sent to me by Teavivre. My thanks to Angel and the rest of Teavivre team.

Few days ago I god my gaiwan and since then I’m sticking to it. You can say that I’m the kind of person that excessively sticks to something newly discovered (if I like it of course).

With 85 ml gaiwan I used 4 grams of leaf (sample being 5 gram total) and boiling water. Infusions (in seconds): 20,20,30,40,60,120,240,480

Dry leaf looks really small and sort of chopped-up with a decent amount of golden-coppery buds and soft dusty and earthy notes with a hint of spicy undertone. The shape reminds me of those Pu-erhs stuffed in dried mandarine/tangerine.

After preheating the gaiwan and a short leaf rinse I steeped for 20 seconds. What I got was a deep red wine infusion typical for ripe Pu-erhs with just a little of leaf particles at the bottom. First sip and I’m already impressed. For me it usually takes until second or third infusion with ripe Pu-erhs until I get to feel a full body image and decide to brew more or dump it. This one kicked me at the very start, actually. It’s medium thick with light roast impression and sweetness on tip and a hint of pleasant bitterness on the end that sits there for a while. The bitterness tends to evolve to slightly peppery sensation as it fades out.

Liquor looks the same as in previous infusion but it has more clarified taste with smoothed out roasted and sweet notes and lacking bitterness.

Slightly more intensive than previous infusion. Although it’s pleasant I still like the first one the most.

I was a bit surprised to see that the color is starting slightly to fade, since I wasn’t expecting for that to happen until 5th or 6th steep. Maybe I should have used more leaf.
In previous infusion there was a lack of bitterness only to emerge back in this one and taking the front with robust overall character. There isn’t much of evolving peppery-tingling sensation though.

With a slight color degradation I’m getting less roasted and bitter flavors and more of sweetness to it. It’s a nice twist, but it isn’t too impressive. At this point a mild throat-stiffening appears, something that I would expect much sooner.

I don’t see any liquor color degradation in this infusion. It’s really nice how it got more sweet and smooth with light mineral, clay and even sour undertones.

Same as previous with even more smoothness and nutty aftertaste radiating from the throat.

I’m pulling the plug here. The taste is getting more thin while getting more of mineral background. Someone might enjoy this but not me.

The wet leaf gives away a deep black and oily impression with mild earthy scent and aroma of dried/smoked plums. I can’t but notice some stalks and cylindrical shape of incompletely opened leaves.

To wrap it up, this is a nice Pu-erh that I would enjoy the first three infusions but after that it isn’t that much impressive until last few infusions with its sweet and smooth accent.


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I’m into loose leaf teas for few years now, and only one year into tea reviewing.


Tuzla-Mostar, Bosnia and Herzegovina



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