78

Another fine sample from the folks at Teavivre :)

The dry leaves are small and tippy with lots of golden buds.

The initial infusions come out very dark, the little leaves are very potent. Despite the dark brew, the tea is extremely smooth with an almost marshmallowy texture. It has flavors of oak and milk chocolate, with a very slight smokiness.

Around the fourth steep the brew gets a bit lighter, with more sweetness and a mellow flavor like yellow squash on the rich, woody background. Flavors begin to fade at the sixth steep. This is less than I usually get, maybe because of the tippy-er leaves giving off most of their flavor early on?

This is a mild and mellow pu’erh with a sweet, friendly taste, but to me it didn’t seem to have a whole lot of depth.

Preparation
Boiling 0 min, 15 sec
Kashyap

is it sheng or shou (sounds like a shou) and I wonder if it was kept in the best aging conditions…might have gotten flat?

tperez

Its a shou. Hmm maybe? What kind of conditions lead to pu’erh going flat? I hadn’t heard of that before, thanks

Kashyap

pu erh should be ideally kept at stable temp conditions that have even and gentle air flow, cool dry environment, and stored in unglazed ceramic wear that is porous like yixing pottery….they should be kept way from scented teas, herbals, and anything flavored or strong with natural essential oils….and any environment with heat and cooling fluctuations (like a kitchen, cupboard above a sink, sunny windowsill, spice cabinet, or area near a door or a air/heating vent…could lead to an imbalance in the conditions that allow for the natural bacteria in the pu erh to perish

tperez

Ahh, I knew about it picking up smells, but I hadn’t thought about the bacteria dying out. :)

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Comments

Kashyap

is it sheng or shou (sounds like a shou) and I wonder if it was kept in the best aging conditions…might have gotten flat?

tperez

Its a shou. Hmm maybe? What kind of conditions lead to pu’erh going flat? I hadn’t heard of that before, thanks

Kashyap

pu erh should be ideally kept at stable temp conditions that have even and gentle air flow, cool dry environment, and stored in unglazed ceramic wear that is porous like yixing pottery….they should be kept way from scented teas, herbals, and anything flavored or strong with natural essential oils….and any environment with heat and cooling fluctuations (like a kitchen, cupboard above a sink, sunny windowsill, spice cabinet, or area near a door or a air/heating vent…could lead to an imbalance in the conditions that allow for the natural bacteria in the pu erh to perish

tperez

Ahh, I knew about it picking up smells, but I hadn’t thought about the bacteria dying out. :)

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Bio

My name is Thomas, and I’ve been a tea addict since around 2011.

My favorites are pu’erhs, blacks/reds, and roasted oolongs, but I have a growing interest in good whites, and sometimes enjoy greens.

Currently trying to get an education, working a part time job, and having an existential crisis.

Other than tea I love the outdoors, playing guitar, ceramics, building things, and gardening.

I started a tea blog in February 2018, though admittedly I haven’t updated it much lately.
TheMellifiedCup.Wordpress.com

When I give a tea a numerical rating it’s simply meant to reflect a balance of how well I enjoyed the tea and how it compares to others of the same style. I don’t follow any universal rating criteria, and my ratings are mainly meant for my own use, to remember what I though of a tea and if I want to repurchase.

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