Earth, mushrooms and dark chocolate. Smooth sailing on the body and mind. Great for 12-15 infusions.
Flavors: Dark Bittersweet, Earth, Molasses, Mushrooms, Soil
“Earth, mushrooms and dark chocolate. Smooth sailing on the body and mind. Great for 12-15 infusions.” Read full tasting note
“Very balanced pu-erh with earthy notes.” Read full tasting note
“This is a very welcoming tea, and very friendly for the beginner pu erh drinker. Sweet molasses-like mouthfeel and flavor, but mellow and easy going through the palate.” Read full tasting note
“This is a fairly nice ripe tea with bittersweet notes in the beginning and a fair amount of fermentation flavor. Both the bitterness and the fermentation persisted for about six steeps. I think it...” Read full tasting note
From the vendor description:
It is processed and fermented, with unique formula and technique, from the Spring buds from the hundred-year arbor tea trees growing along the coast of Lang Cang River in Lin Cang, Yunnan Province. This tea has benefits for the stomach. The soup is bright red-brown, a sip with smooth slightly sweet and mellow.
Company description not available.
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This is a fairly nice ripe tea with bittersweet notes in the beginning and a fair amount of fermentation flavor. Both the bitterness and the fermentation persisted for about six steeps. I think it is probable to say there were some notes of chocolate in the mix too. After the fermentation was history a nice sweet note developed. Hard to say what to call it, it wasn’t really fruity but was definitely not a bitter note.
I steeped this twelve times in a 160ml Solid Silver Teapot with 16g leaf and boiling water. I gave it a 10 second rinse. 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. The tea was not finished at twelve steeps. I could have kept going for another four or five steeps but twelve steeps is a lot of tea.