Black River Mountain, Viet Nam border, 1997

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Sammerz314
Average preparation
Boiling 0 min, 15 sec

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2 Tasting Notes View all

  • “Second infusion. 4g/4oz water at a boil. The second infusion is much darker than the initial. The first steeping was a nice clear red liquor. Now it is opaque and reddish brown. Lots of dark malt...” Read full tasting note
    61
  • “Went to the Phoenix Collection/Tea Museum this weekend with some friends and did tea tastings with the owner, David Hoffman. It was such a cool experience and I wrote more about it a in a tea room...” Read full tasting note

From The Phoenix Collection

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2 Tasting Notes

61
35 tasting notes

Second infusion. 4g/4oz water at a boil. The second infusion is much darker than the initial. The first steeping was a nice clear red liquor. Now it is opaque and reddish brown. Lots of dark malt and hints of chocolate in the aroma. Quite a lot of earth in the nose also. First taste is some stale black coffee and dirt. But not in an unpleasant way if that makes sense. The flavors fade quite quickly to a fleeting chocolate with slight astringency.

Preparation
Boiling 0 min, 15 sec

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967 tasting notes

Went to the Phoenix Collection/Tea Museum this weekend with some friends and did tea tastings with the owner, David Hoffman. It was such a cool experience and I wrote more about it a in a tea room review. This was one of about a dozen teas I sampled and wrote quick notes about on my phone.

This tea is appropriately named! I’m not sure if the tea is named after the taste or if the taste is invoked by the name, but it tastes like a cool forest river… served hot. It has an earthy sediment like taste and reminds me of water in a redwood forest. It definitely wasn’t a tea I wanted to take home, but it was really interesting to try!

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