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“Having a reward cup of pu’erh after 2 hours of making kimchi. I was up to my elbows in reddy spicy garlicy sauce! Phew, so much work but so worth it. I used this recipe...” Read full tasting note
“I began my adventures with Chocolate Orange ‘flavored’ Pu-erh about 9 months ago and fell in love. It appealed to the ex-coffee addict in me. I had no idea that there was a vast world of PU...” Read full tasting note
“This smells AWESOME for a pu-erh! Tropical but not fake! Almost Champagne-like, too! It has a really neat semi-cloudy/texture-type amber color to it. The aroma magnifies after infusion is...” Read full tasting note
Take a journey to the tropics with this Pu Er blend. Taste the complexities of Pu Er balanced with an elegant Show Mei white tea. Then with an added finish of Tropical flavors, it makes you think of sitting on the beach relaxing in a lounge chair, soaking up the sun!
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Having a reward cup of pu’erh after 2 hours of making kimchi.
I was up to my elbows in reddy spicy garlicy sauce! Phew, so much work but so worth it. I used this recipe http://www.maangchi.com/recipe/easy-kimchi
I did a really short steep of 45 seconds, so I can have a lighter cup, but with a bit of tropical flavor. yum! My roommate likes this tea way more than I do, but I love the bold pu’erh taste mixed with tropical combination.
I began my adventures with Chocolate Orange ‘flavored’ Pu-erh
about 9 months ago and fell in love.
It appealed to the ex-coffee addict in me. I had no idea that
there was a vast world of PU waiting for me to discover.
What I started with on my journey was the equivalent of a
Wine Cooler before my discovery of Fine Wines.
Without that ‘Wine Cooler’ though, I never would have developed
a taste and desire for what was under all the flavoring.
I’m indebted to the companies who introduce Pu-erh to people
like me who might otherwise might have passed it by.
I’ve been away from those first flavored Pu-erh’s for a long time, preferring straight leaf and natural blends from several tea vendors who do a really good job mixing Pu-erh with mint, cocoa hulls, other types of tea, roots, vanilla or spices. They are fantastic!
When I saw the Tropical White Pu-erh from Kally, it was too different (weird) to pass up. I hadn’t heard of a Tropical White Tea Pu-erh before and I was almost certain that I wouldn’t like it.
Tropical Pu-erh? Seriously?
Since it was a warm morning ‘Tropical’ sounded appropriate.
I steeped the leaves 3 minutes and made a small pot full of tea.
The liquor was dark and fragrant with a floral, fruity scent.
The flavor was sweet and smooth, like a golden delicious
caramel apple. (Golden delicious apples have a floral,
sweet scent and flavor that is unlike other apples.)
The caramel was light with no earthiness at all.
The tea had body without astringency or bitterness.
I kept thinking about the golden floral caramel apples.
There was a dwarf Yellow Delicious Tree outside my bedroom window growing up. It grew horizontally like a vine, held up by numerous stakes… filled with dozens of yellow apples ripe for pies, applesauce or added in my lunchbox.
Years ago, when I entered a Johnny Appleseed Pie Contest, these
are the apples I used to win first place. They melt in your mouth.
I added sugar and cream to my Pu-erh because I had a feeling that it was meant as a morning tea or dessert tea. It seemed right to do so.
I was waiting for bitterness, the one thing that I can’t
stand in flavored Pu-erh’s, but this didn’t happen.
I’m glad really. Kally Tea didn’t go too far with the flavoring
but kept this blend light and bright.
One good flavored Pu-erh and definately different than the rest!
I am still slowly introducing myself to the pu’erh world, I feel I must take my time with them before I start reviewing the one ones I’ve tried. I love your analogy with the wine cooler, as it goes for any type of tea! I still enjoy a «wine cooler» from time to time cause I do remember where I come from , but boy! when you discover the «fine wines»’ , it is hard to go back!
Ooooh, that makes me want to make caramel apples! Sounds like a perfectly cozy Autumn tea with the leaves blowing around “like schools of fish” and the bright reds, organges and yellows for the eyes to enjoy while sipping in the season:) I loved your description! (although I must say I absolutely LOVE your first pu-ehr “wine cooler”)
Is that you? My daughter Annalisa? Shock!!!
Yes, no fainting
This smells AWESOME for a pu-erh!
Tropical but not fake! Almost Champagne-like, too!
It has a really neat semi-cloudy/texture-type amber color to it.
The aroma magnifies after infusion is complete! It still smells wonderful! Very tropical, airy, fruity, fresh!
WOW! Now this is a flavor I could see myself drinking more and more of! It’s a lovely flavored pu-erh! Very unique and creative! Juicy! With just a hint of woodsy-puerh to it.
It lingers with a smoother tropical fruit flavor that is very satisfying.
Above all else…a VERY nicely flavor pu-erh! WOW!
hmmm if my other Kally Teas work out i may have to try this one eventually
I’m a fan of Kally, too! :)
i have 13 unopened bags sitting in my house from the black friday special where they doubled every order (i split the order with indigobloom so I wouldn’t end up with 4oz of each!!) I just haven’t had a chance to sit and open them…since i’ve been trying to get through some of the sample sizes i have in the house haha
This is one of the only flavored Pu-erh’s I recommend to anyone and it’s really different. Most of the others are chocolate. This is a good one.
oh man now I wish we’d ordered this as well!
haha indigo…there will always be time for more orders :) Let’s get through some tea first!
Agreed!! I’m drinking as fast as I can… but it never seems enough :/
Yay! Homemade Kimchi! It’s almost time for me to start a new batch. The one we’re eating now is a root kimchi, with burdock, radishes, carrot, turnips, etc. I’ve really enjoyed it, but it is almost gone. Did you include the squid?
My husband makes kimchee too, have you ever tried making kimchee fried rice with it? So good!
I didn’t find any good fresh squid, so I left it out for this batch. Hopefully next time I can find some fresh squid.
and yes, I’ve had kimchi fried rice – love it! Though, I’ve only made it with store bought kimchi, so this’ll be a treat when I make it.
Oh, I really want to make her daikon kimchi. It looks so good. Maybe if I do like 1/6 the recipe. :)
I’ve never put squid or anything like that in my kimchi. I grew a lot of daikon this year, so we still have tons of cultured daikon. I did some with ginger slices & some with chili’s & garlic & the rest went into kimchi. I also tried a jar with lime slices from my key lime tree: Fail!
We live, we learn…
I heard some people put pears in their kimchi – I wanna try that out too!
My husband loves radish, so I wanna try the daikon kimchi too! Too many recipes to make! Though, for my recent kimchi I made half her recipe, and gave a mason jar full of kimchi to my in laws.
Nice! I buy those little 1C jars & give them away to people all the time, as a sample. :)
That way if they don’t care for it, it won’t sit in their frig forever. When they bring the jar back, I fill it with the newest creation! Right now I have a batch of pink kraut fermenting. I want to start a batch of ginger carrots, I think that will be awesome!