Midwest Nice – Bamboo Raw Puer

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Astringent, Bamboo, Grass, Stonefruits, Honey, Apricot, Bitter, Sweet
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mrmopar
Average preparation
205 °F / 96 °C 0 min, 45 sec 6 g 3 oz / 97 ml

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4 Tasting Notes View all

  • “Tight compression of tea. That is a definition of this one. I managed to get 5 grams for my gaiwan, made quite a long rinse (30+ seconds). Now, first steep, about 20 seconds I think. Stonefruits,...” Read full tasting note
    85
  • “Picked up some of this one in a recent smaller W2T order. Compression is pretty tight, but comes apart without much of any fussing – so definitely not on the scale of an iron cake or some of the...” Read full tasting note
  • “This is a pretty good raw puerh. It was only somewhat bitter at the start with notes of apricots and stonefruits throughout all twelve steeps I gave this. It had a slightly bitter aftertaste to it....” Read full tasting note
    86

From White2Tea

This tea was produced in autumn of 2015 using a traditional technique for bamboo Puer pressing and a specific variety of fragrant bamboo. The Midwest Nice is fragrant, smooth, and sweet. The aromatics of the bamboo and the natural tea fragrance have melded together to form a unique Puer drinking experience. Drink now or aged as desired.

Selling this tea is a little bit tricky, as the weights of each bamboo tube are NOT identical. We decided to produce this tea according to the natural shapes of the bamboo rather than waste pieces that didn’t fit our ideal shape or size. Each purchase will be for either 200 grams, 300 grams, or 400 grams. Regardless of the size, we will never give you less than that amount you buy! However, some pieces might be larger and you may receive free bonus tea. There is a slight discount for the larger amounts.

About White2Tea View company

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4 Tasting Notes

85
269 tasting notes

Tight compression of tea. That is a definition of this one.
I managed to get 5 grams for my gaiwan, made quite a long rinse (30+ seconds).

Now, first steep, about 20 seconds I think. Stonefruits, honey… tea on me. I spilled (cold already) on me.

Second one is longer by 10 seconds.
Taste gone stronger, bit more astringency. Bamboo is the strongest taste I think.

Third steep, again 30 seconds.
Tea broke completely, so finally I am getting sweet notes. But in background there are still some bitter notes.

4th
Oh well, how long? 30+ seconds, maybe close to 1 minute! I forgot!
But tea is still good. It does not turned awfully bitter, rather the stone fruit flavours turned out stronger.

And few more steeps, I stopped making any more notes. I am too lazy now. It is almost 10pm.

Song pairings:
https://www.youtube.com/watch?v=4gO7uemm6Yo
and
https://www.youtube.com/watch?v=v0NSeysrDYw
Bit schizophrenic, I know.

Snack pairing:
Lindt Crémant 49% chocolate bar with Bourbon Vanilla. Too delicious to take just one bit.

Flavors: Bamboo, Honey, Stonefruits

Preparation
Boiling 0 min, 30 sec 5 g 3 OZ / 85 ML
ashmanra

I knew the first song, but the second was new to me. Great song, enjoyed the video, too! Nice choice on the chocolate.

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486 tasting notes

Picked up some of this one in a recent smaller W2T order. Compression is pretty tight, but comes apart without much of any fussing – so definitely not on the scale of an iron cake or some of the peskier tuocha/fangcha that are out there.

This one had a bit of a dry woodiness to the aroma that may be imparted by the bamboo, or may just be part of the flavor profile. It is definitely young sheng, and being slightly smaller material, it can definitely go astringent if you don’t brew it with a proper touch. Definitely some sweetness and thickness, to the tea. To me, this one is drinkable now, but would certainly benefit from some age. Wasn’t smoky or funky at all – pretty clean taste.

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86
1758 tasting notes

This is a pretty good raw puerh. It was only somewhat bitter at the start with notes of apricots and stonefruits throughout all twelve steeps I gave this. It had a slightly bitter aftertaste to it. I couldn’t really taste the bamboo one way or the other, I don’t know if this is good or bad mind you. It was extremely well compressed. It took several steeps for this to open up and brew correctly. I liked this puerh.

I brewed this twelve times in a 120ml gaiwan with 8.6g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. It would have gone a few more steeps not sure how many. I didn’t get much qi off of this.

Flavors: Apricot, Bitter, Stonefruits, Sweet

Preparation
Boiling 8 g 4 OZ / 120 ML
Tea and Cheese Lover

I have this one, and had an extremely similar impression. For me it wasn’t bitter the first few steeps, it was only the middle few. Since I’m still new to brewing up raw pu-erh, I thought that it was something I was doing wrong. I tried different Temps and times. I guess the bitterness is just part of the package…

AllanK

Most raw puerh has some bitterness. You get used to it after a while.

Tea and Cheese Lover

I’m accustomed to the bitterness in black/green/oolong, and how to minimize or balance it. But the raw pu-erh bitterness is very different for me, so I guess it caught me off guard.

AllanK

You can try brewing at a lower temperature but I think that raw puerh is just naturally bitter sometimes.

Tea and Cheese Lover

Haha. Good call. That’s exactly what I’ve been doing! I’ve been brewing at way lower temperature than “recommended”.

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