2014 Myanmar Guogan

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Vanilla
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Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Yang-chu
Average preparation
195 °F / 90 °C 0 min, 15 sec 7 g 5 oz / 150 ml

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  • “Drunkards beware! This Burmese treasure is a bona fide sock-knocker. Selected from trees between 200-500 yo, it deceives by disarming through a very blah aroma and appearance. The cake is packed...” Read full tasting note
    87

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1 Tasting Note

87
63 tasting notes

Drunkards beware! This Burmese treasure is a bona fide sock-knocker. Selected from trees between 200-500 yo, it deceives by disarming through a very blah aroma and appearance. The cake is packed very loosely, enough to put Charmin to shame. Early spring material with a ratty leaf here and there, along with lots of bitsy material Boo!

Now that you’re thoroughly turned-off, let me tell you that I often, in fact usually, commit the faux pas of sampling the rinse water. Stunned as you are, imagine how I felt when I tasted something utterly belied by its non-existent fragrance. Smooth , smooth vanilla. Then from that very sampling, I started to notice a most redoubtable cha-qi. The kind that makes my eyes itch, head lighten, and makes me want to stretch my shoulders and back.

The first few infusions have tannins, but afterwards it’s all very smooth sailing, the smoothest I’ve ever tasted. Vanilla is the overriding theme, I think I smell a bit of banana in the gaiwan. The power qi effects fade as well. You might get 10 infusion from it by increasing your steep time.

Steep on, Steepstarian, steep on!

Flavors: Vanilla

Preparation
195 °F / 90 °C 0 min, 15 sec 7 g 5 OZ / 150 ML

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