Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Brown Sugar, Forest Floor, Irish Cream, Musty, Peat, Smooth, Wet Wood
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Double Cup Teas
Average preparation
Boiling 0 min, 30 sec 16 oz / 473 ml

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  • “The sample I got from Juniper certainly looked like a forest floor- the dry leaves where long and twisted. A light foggy green color, purpled, silvery, and dusted, reminiscent of ancient roots. It...” Read full tasting note
    100

From Juniper Baltimore

Pu-erh is a type of tea that is fermented and aged. While traditional pu-erh is compressed into cakes or shapes after aging, our pu-erh is a loose-leaf variety that can be steeped like other loose-leaf teas.

Pu-erh is unique in the depth of flavor the aging process produces, and in the way the flavor changes across multiple brewings. Our pu-erh was aged 4-6 years.

About Juniper Baltimore View company

Company description not available.

1 Tasting Note

100
8 tasting notes

The sample I got from Juniper certainly looked like a forest floor- the dry leaves where long and twisted. A light foggy green color, purpled, silvery, and dusted, reminiscent of ancient roots. It had a faint musty odor.

The wet leaf smelled much stronger! An animal smell – like wet straw, and sour fruit. The leaves became a deep brown with red and plum undertones, thick stems, and choppy edged leaves (like Italian parsley).

I used a more elaborate steeping process than usual. First I boiled water to a very high temperature- and doused the leaves (3 heaping spoonfuls) immediately pouring the water out to rinse off the dust. I then steeped the leaves for just 25 seconds and was surprised at how strong the color was (a thick rusty brown). The smell of the tea-broth was changed as well, almost like cookie dough. Brown sugar, but still musky. Pleasant and rich. When I took a sip it rolled over the tongue like cream. I expected something astringent from the smell, but it was completely toothless – musky at the back of the throat but with a lighter note on top like buttercream. As I drank it, I noticed a cooling effect as well. Overall it was earthy and round – and perfectly balanced. I always thought with tea if it isn’t “sweet” it must be “bitter” and if its neither, it must be bland. But this really was balanced, and far from bland, not too rich. Complex, yet uncomplicated.

I steeped it 7 times increasing the steep time by 5 seconds each time and got a unique cup each time. A very exciting tea, I highly recommend visiting Juniper Baltimore. You can read the full tasting here: https://www.doublecuptea.com/blog/2017/4/28/sip-of-the-month-pu-erh

Flavors: Brown Sugar, Forest Floor, Irish Cream, Musty, Peat, Smooth, Wet Wood

Preparation
Boiling 0 min, 30 sec 3 tsp 16 OZ / 473 ML

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