This pu-erh has been sitting in my tea cupboard for a few weeks now as I am the resident tea brewer for my office cube, but it turns out most of my co-workers favor green and oolong tea; drinking tea is not quite the same without drinking buddies, but it’s Monday morning and I have been thinking all weekend about having an assertive savory tea to start the day. So there.

I am brewing this gongfu-style, with a new yixing pot for pu-erh (only used once before). Cleansed the tea leaves twice and brewed it subsequently for: 30s, 45s, 1m, 2m, 3m, 4m

Early steepings: Mellow earthly sweet taste with smokey woody scent. The color is a robust brown color. The flavor is complex as you might expect from a “sheng” or raw pu-erh: gentle taste at the first sip, transitioning to mild bitterness and then transforming to a smooth sweet taste that lingers.

Later steepings: The taste starts becoming smooth and brisk, with the same satisfying sweet aftertaste. The tingling mouthfeel is very very good.

For lovers of sheng pu-erh tea, this comes highly recommended.

Boiling 0 min, 30 sec

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