Dry leaves: leather smell Fresh leaves: Fresh, strawberry, fruity taste,
a bit leather purse(?) but the finish is definitly strawberry
“Dry leaves: leather smell Fresh leaves: Fresh, strawberry, fruity taste, a bit leather purse(?) but the finish is definitly strawberry” Read full tasting note
“Despite being spring 2017 material (acquired by the vendor about 8 months after picking), it tastes like it has a bit of humid storage on it, which matches with the darker leaf colour. It has a...” Read full tasting note
“There is the initial minerality but it’s less pronounced when you take out the smaller particles and keep the brewing times short. Apricot preserves, vanilla pudding, honey and linden blossom.” Read full tasting note
“Cracked cardamom pods, cooling mint, pistachios, strawberries, cold rocks, and a greeness like eating a dandelion stem. And when it hits the back of your throat incredible sweetness like raw honey.” Read full tasting note
This is a cheeky little raw PuErh that crossed our path whilst we were searching for Autumn PuErh. We had stopped looking for Spring 2017 tea but after sampling this we could not resist adding it to our collection.
Pudding Announcer is made from old tea trees growing in Xigui area of Yunnan – one of our favourite places for gloriously easy drinking PuErh. Technically there is no official tree age which determines when we can call something ‘Gushu’ but I tend to set the minimum age to be 200 years. Therefore, I would not consider this Gushu tea but it is certainly made from old trees.
The price point on this tea makes this a fabulous, high grade tea to introduce yourself or others to world of raw PuErh. The taste is similarly suited to anyone dipping their toes into this type of tea with very little bitterness and a mouth full of cream, jasmine and strawberries.
EYES – DRY LEAF: Dark, plum brown large leaves.
NOSE – DRY LEAF: Baklava, fenugreek and leather.
NOSE – WET LEAF: Sandalwood and dry figs.
EYES – LIQUOR: Apricot orange.
MOUTH – TEXTURE: Thick and syrupy.
MOUTH – TASTE: Mineral start moving to pandan rice pudding with strawberry jam and jasmine.
NOSE – EMPTY CUP: Warm, dry sand and sweet lillies.
MOUTH – FINISH: Light and dry on top of tongue with sweet, juiciness underneath.
EYES – WET LEAF: Large, soft, lizard green leaves.
BODY SENSATION: Gentle, hazy energy.
SEASON: May 2017
CULTIVAR: Da Ye Zhong
ORIGIN: Xigui, Yunnan, China
PICKING & PROCESSING: Bud and up to three or four leaves
Gong Fu Brewing
Water Temp: 95°c/205F
Amount per 100ml: 5g
1st Infusion: 10s
+ Infusions: +3s
Number of Infusions: 15
Water Temp: 95°c/205F
Amount per 100ml: 0.8g
1st Infusion: 120s
+ Infusions: +30s
Number of Infusions: 5
Company description not available.
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Despite being spring 2017 material (acquired by the vendor about 8 months after picking), it tastes like it has a bit of humid storage on it, which matches with the darker leaf colour.
It has a fairly thick, creamy texture with accompanying sweetness. There is no bitterness and only some light astringency. Menthol/camphor aftertaste is immediately present. Later, longer steeps are even sweeter and plummy.
There’s some huangpian present and it’s quite stemmy, but also includes some buds along with fairly small leaves.
I think it is a good introduction pu’er. The price is quite high, so might be more suitable as a gift.
Flavors: Astringent, Camphor, Creamy, Menthol, Stonefruit, Wet Wood
There is the initial minerality but it’s less pronounced when you take out the smaller particles and keep the brewing times short. Apricot preserves, vanilla pudding, honey and linden blossom.
Flavors: Apricot, Flowers, Honey, Mineral, Rice Pudding, Vanilla, Wood