Pu Erh

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Cayen
Average preparation
205 °F / 96 °C 6 min, 0 sec

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  • “Using 2.50g in 4 oz municipal tap water for six minutes at or near boiling (ISO 3103) in a gaiwan. This tea is extremely good for pu’erhs I’ve tasted before, but then, I’ve been mostly tasting...” Read full tasting note
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1 Tasting Note

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2 tasting notes

Using 2.50g in 4 oz municipal tap water for six minutes at or near boiling (ISO 3103) in a gaiwan.

This tea is extremely good for pu’erhs I’ve tasted before, but then, I’ve been mostly tasting middling pu’erhs from Davids and Teaopia, and none directly from a cake.

The tea brews extremely dark, with a little of that pink shade I’ve come to associate with pu’erhs. The taste is very bold, with no trace of bitterness despite a full six minute steep. My semi-untrained palate seems to think there are notes of leather, tobacco, grapes and hickory smoke in the tea. There’s a definite sweetness to it, underlying the almost chocolatey richness. This tea, I would say, is not balanced in flavour, in that everything leads you deeper into the sweet-dark side of things; there is no intervening bright note to accentuate it.

The tea pairs extremely well with chrysanthemum flowers; I’m using fresh, not dried, organic chrysanthemum petals, about half of the tea by weight. There’s a lightness that the mums add to the tea that helps to balance the deep richness of the tea, that bright note accentuating all the darkness.

Preparation
205 °F / 96 °C 6 min, 0 sec

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