Organic Japanese Puerh

Tea type
Pu-erh Tea
Not available
Coffee, Pleasantly Sour, Roasted, Smoke, Stonefruits, Tobacco, Earth
Sold in
Not available
Not available
Not available
Edit tea info Last updated by Tea Pet
Average preparation
Boiling 3 min, 0 sec 5 g 8 oz / 233 ml

Available from 1 seller.

From Our Community

1 Image

15 Want it Want it

19 Own it Own it

  • +4

42 Tasting Notes View all

  • “Totally forgot to log this last night. I had some with dinner and it was fantastic. That perfect contrast to the amazing steak my other half made with a wine sauce and roasted potatoes and beans. ...” Read full tasting note
  • “Mmmm, having a cup right now. Recently, I have been on this kick looking for probiotics and fermented foods. I have a few food intolerances (sorbitol & fructose and maybe a few others too...” Read full tasting note
  • “This cup contains a lot of plums tonight. First steep was darker with something that was flirting with coffee (don’t do it, tea! Coffee’s a jerk). Wet leaves smelled a bit fishy although that did...” Read full tasting note
  • “Wow! This is crazy good Puerh. If you’re someone who loves coffee but can’t drink it for whatever reason – this is the tea you need to try. It TASTES like coffee. That was my initial reaction …...” Read full tasting note

From Butiki Teas

Looking for something completely different? Then we highly recommend giving this puerh a try. Our Organic Japanese Puerh originates from the Isokawa region of the Shizuoka prefecture in Japan. This unique tea was invented fairly recently and is made artificially with an organic malted brown rice culture and a combination of first and second flush harvest tea leaves. The leaves are pan fired and fermented for 3-4 days. After that period, a small amount of fresh leaves are added for 2 days. The aroma of the liquor has roasted chestnut notes with a lingering sweetness. This puerh is a strong smooth tea with a drying sweet after taste and buttery quality. Strong notes of roasted chestnuts can be detected. Cacao, tabaco, and brown rice notes are also present with a hint of fruitiness. This tea is somewhat coffee-like but not nearly as strong. This tea is not eligible as a free sample.

Ingredients: Organic Japanese Puerh Tea

Recommended Brew Time: 4 minutes
Recommended Amount: 1 1/2 teaspoons of tea for 8oz of water (or 2.5 grams of tea)
Recommended Temperature: 212 F (boiling)

For more information, please visit:

About Butiki Teas View company

Company description not available.

42 Tasting Notes

1259 tasting notes

Wow, this puerh is really different! There’s no fishyness! It’s not pitch black and strong for the first few steeps – even following the recommended steeping of boiling water for 4 minutes! Butiki’s japanese puerh has some good barley, nutty, brown rice syrup, and coffee. What I found interesting was there was a slight dryness in the first few cups, but it went away with further infusions.
And this tea can resteep very well!

Full review on my blog, the Oolong Owl

Boiling 4 min, 0 sec

this sounds very interesting!

Login or sign up to leave a comment.

348 tasting notes

Stacy over at Butiki Teas is on my mental wavelength.

She should probably have that checked.

Her flare for the unusual rivals even my own. And, boy, was this unusual. I mean that in all the best possible ways I can muster. While it technically shouldn’t be called a pu-erh in the traditional (read: Yunnan-produced) sense, it meets all the character criteria I care about. That being, it actually tastes good. Cocoa was at war with coffee, and chestnuts were the jury and arbiter…er…as far as flavor goes.

Whatever it’s called, I want more of it.

My full feature on it (and other tea/writing adventures) can be found here:

Boiling 4 min, 0 sec

Login or sign up to leave a comment.

333 tasting notes

Unsurprisingly, this reminds me of my beloved genamicha. I love the toasted rice in that tea, and I’m enjoying those flavors here as well. I could swear I’m tasting the faintest hint of seaweed, too, but maybe it’s just my brain taking the connection a little too far. I’m also getting some soy sauce, but there’s a sweet finish. This is quite roasty, but aside from that—and, perhaps, from the depth of texture—I wouldn’t say it’s particularly reminiscent of coffee. It’s a very smooth tea as well, and not very earthy at all by puerh standards. It does leave my mouth feeling kind of dry, which is strange and not entirely welcome, but for a tea this unique and flavourful I can deal with it. Definitely one of my favorites from Butiki.

Boiling 4 min, 0 sec

YES! This one is so wonderful :D


It really is! I’m already wishing I’d bought more than half an ounce.

Login or sign up to leave a comment.

2219 tasting notes

Sipping down a sample.

The tea smells and tastes like umami. Bonito flakes and soy sauce, but very delicate and lightly sweet.

Would be excellent in chazuke, a Japanese tea and rice soup.

Not 100% sure about sipping on this one.

As it cools, it gets a little fruity, a little bitter. It’s really quite interesting, but I’m glad I only have this one cup sample to sip down.

205 °F / 96 °C 4 min, 0 sec

Login or sign up to leave a comment.

417 tasting notes

I took a half day from work today, met Casey in Santa Rosa for dinner at 5 o’clock, and am now home brewing a lot of tea. Today is a good day!

My first impression was that this smelled like cooked rice with a dash or soy sauce. Casey said the flavor reminded him of slightly burnt caramel corn. There is a slight sour (not bad) note, I belive Stacy said it was like sourdough and I’d say that’s accurate. This is a very interesting, unique tea!

After eating a few clementines, I poured another cup of this tea. Maybe it was the fruit taste still left in my mouth, but suddenly there was a strong note of blackberry mid-sip. This was a very nice way to end my evening!

Boiling 4 min, 0 sec

Login or sign up to leave a comment.

336 tasting notes

Thank you Stacy for this sample: I like it enough to purchase in the future for sure.
It’s buttery and smooth, absolutely no musty/funky taste. I detect some notes of roasted rice and slight fruitiness. Vey nice indeed!

Login or sign up to leave a comment.

331 tasting notes

This tea took me by surprise, and I’m not sure how I’m going to write about it accurately. It’s so different to anything I’ve had before, but definitely in a good way. To me, it doesn’t really taste much like coffee, but I can see where the comparison comes from. It has a thick, rich mouthfeel and a robust, roasted nuttiness about it which is similar, though there’s no actual coffee note to my mind at least. I can more easily see the comparison with roasted chestnuts, only this is darker and more savoury. I don’t get any of the notes I typically associate with puerh – sheng or shou – except for some tobacco-like notes at the end of the sip. It’s quite heavily malty and does have a rice note which I find interesting, and I think it’s like a black tea in some respects, only incredibly strong but also very smooth at the same time.

This tasting note is much shorter than it deserves, but quite honestly this tea is just so unique that I don’t really know where to begin. I’m almost surprised I managed to get anything written down at all! Hopefully the words will come with time, and I will eventually, after many more cups, be able to confidently write a tasting note on this without it feeling like a daunting task that I’m not quite up to.

Boiling 4 min, 0 sec 1 tsp 8 OZ / 236 ML

Login or sign up to leave a comment.

356 tasting notes

Dry leaves dark and smell syrupy and fruity. Reminds me a bit of a heicha I’ve had. SO thinks it smells like coffee beans. I do a rinse and then a steep.

First steep tastes kind of coffee-like and a bit of smoke. There is a bit of sour stonefruit in there for me. I am again reminded of that heicha. SO gets vegetal, which she’s not a fan of. She also picks up on the smoke, which she doesn’t like in tea. Roasty notes are there, but I’m not really getting chestnut.

The smell of the liquor transforms after the first steep. I honestly don’t really have the words to fully describe the smell or flavor that I get from this point on. It is drying on the back of the tongue and throat. There is definitely some camphor, some tobacco and there is a nice, focusing cha qi that I was definitely not expecting.

Of course, this is not a true puerh, and I wish that there was more information about it, but since Butiki is no longer around, all I’ve got to go on is what was posted here. All-in-all, this has been a very interesting experience that I will have to further explore in the future!

Flavors: Coffee, Pleasantly Sour, Roasted, Smoke, Stonefruits, Tobacco

Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

Login or sign up to leave a comment.

1104 tasting notes

I really want to love this… but I can only enjoy it for what it is to me.

This brews one brisk tea that doesn’t have the appeal that a ripe pu’erh has. The smell is close to a roasted Japanese tea which is odd, but the taste is somewhat like dirty brown sugar left on top of grass near a stream on the outskirts of Tokyo. That is to say that there is a mixture of old and fresh combined. While this is not what I consider pu’erh to generally be… it’s a fun cup to sip at. I’m not sure if this is something I would want to drink again because it doesn’t leave me very satisfied.

Also, this guy on Ebay called me a stickler because I suggested to ship a book using media mail to save $5… but then he responded 10 minutes later with, ‘just kidding, I work a desk job’

Login or sign up to leave a comment.

1732 tasting notes

To me this tea is a cross between a ripe puerh, a raw puerh, and a roasted oolong. That is the best way I can describe it. It’s not as good as a good Chinese puerh but it’s decent, very different. Not sure what notes I am getting here, definitely not stonefruits as in the writeup on Steepster. More like tobacco I think. I didn’t use the recommended infusion time of 4 min as I never infuse puerh that long.

I brewed this twice in a 18oz teapot with 3 tsp leaf and boiling water for 30 sec each time.

Flavors: Tobacco

Boiling 0 min, 30 sec 3 tsp 18 OZ / 532 ML

Japanese pu’er!If it’s as good as their copy of Scottish single malt whisky…

Login or sign up to leave a comment.