Sipdown (114)!

First off, thank you OMGsrsly for the sample!

I enjoyed a large pitcher of this one last night brewed in the style of Lazy Man’s Gong Fu; something like six or seven infusions worth (minus the wash) all poured together. I was skeptical that I’d be able to taste this tea clearly given that my being sick and lent a slight ‘foggyness’ to the flavour of everything I’ve steeped recently. However, prior to drinking any tea I had a neo citron which for a brief period afterwards left me feeling and everything I drank perfectly clear. No ‘flavour fog’.

I’m still finding my sea legs when it comes to Pu’erh but it’s hard to learn without experiencing so I’m happy my observations with this tea can contribute to that growing knowledge.

First off, I thought this was definitely earthy in a particular ‘wet soil’ or petrichor type way. Those flavour notes were very smooth, and rich with this lovely depth to them that created a well rounded full bodied flavour. Even though it was literally Christmas Eve I felt the strong desire to go camping while I drank this tea because those very natural, earthy flavour notes strongly reminded me of the bed of a forest floor after a heavy summer rain. Additionally, the thickness and brothy texture of the liquor reminded me of a heavy vegetable stock with mushrooms and sort of green peppers? It’s a semi-sweet well rounded vegetal flavour with a meatyness to it and just a very slight bitterness. Finally, I also tasted hints of what I’d call walnut notes.

This was really interesting to me because I didn’t get to taste the evolution of the flavours; but rather all of the flavour notes combined. I enjoyed this immensely though; it’s one of very few Pu’erh that stick out in my head as having such a prominent vegetal taste. And hopefully I’ll get to experience that some more in the near future as one of my Christmas presents this year was $75 towards an order with Camellia Sinensis which I decided to use almost entirely on Pu’erh so I could continue this learning experience without any personal financial risk. Since I don’t really know where to start I just grabbed an assortment of things which were more affordable and which the descriptions appealed to me. Here’s the list of my Pu haul:

Pu Er 2005 Jingmai Mini Brick Organic – 50g
Pu Er 2005 Haiwan – 25g
Pu Er 2006 Macao Scenary – 50g
Pu Er 2011 Yibang Malishu – 25g
Laos Pu Er 2015 Ban Komen – 25g

For some of you major Pu heads it may not seem like a lot, but for someone just tapping into that area of tea I’m sure it’ll go a long way towards learning more about this massive category of tea and how my own personal tastes fit into that.


I love your flavour descriptions! I don’t think I’ve ever gong fu brewed this one. Always western steeps, but 3-4 of them, starting at 1-ish minutes. :)

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I love your flavour descriptions! I don’t think I’ve ever gong fu brewed this one. Always western steeps, but 3-4 of them, starting at 1-ish minutes. :)

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My name is Kelly. I’m a mid twenties tea drinker and reviewer living in Saskatchewan, Canada. I started drinking loose leaf fairly casually about five years ago, and at some point between then and now that ‘fun little hobby’ turned into a serious obsession.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

Typically I drink flavoured blends more than straight but one of my mini goals is to get that ratio to a more 50/50 level. I do a daily cold brew, and have at least (but usually a lot more) two hot cups of tea every day. Naturally I lean towards black or white blends and as of late oolongs but I WILL drink everything; the last half year or so I’ve been challenging myself by further exploring Oolong and Pu’Erh which are the tea types I know the least about overall.

A personal goal of mine has been to do a proper Gong Fu session every week because it’s something I deeply enjoy doing but struggle to make time for. I can’t say I’ve been doing great staying on track with this goal, but I haven’t forgotten about it!

My default for preparation is Western Style with zero additives. The exception to this is matcha which I drink in straight milk with no additives. So unless I mention otherwise you can assume that I’ve prepared my tea Western style without added ingredients/sweeteners.

Favourite flavours/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, and honey, but only in moderation.

Least favourite flavours/ingredients:
Lemongrass, ginger, often Chai spices in general, mushrooms, overly vegetal or marine/seaweed, chamomile, sometimes mango or peach, stevia, saltiness, or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/looking to try: Shou Pu’Erh or Dark/Roasted Oolong, Sweet Potato flavoured blends or straight teas with strong sweet potato notes, and anything with Goji berries. Also, I need to try ALL the root beer teas!

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Ruyao Carp: Splashy
Ruyao Frog: Bebe
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Wood Fired Old Man: Leopold

Currently I’m employed at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.


SK, Canada



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