Not really a puerh tea because it’s from Hunan province. This is the first Dark tea I’ve ever tried, and still my favorite. I’ve even served it to friends who are new to post-fermented teas, and they loved it too.
It comes in the form of cubes (probably from a Fu Cha brick) with plenty of “Golden Flower” fungus between the layers of leaf. I broke a cube in half with my puerh knife and gave it a rinse with almost boiling water. Then I brewed it in my 175ml clay pot for 4 minutes with 200 degree water.
This is so easy to drink! The brew is a clear, bright dark brown, with only a subtle aroma and medium body. It’s mellow but fresh and woodsy, with a little earthy umami feeling. It’s very pleasant on the stomach, too.
After the first try, I’ve been brewing a whole cube in 8 oz. of water just under the boil, since it takes about 4 min. each time. You can get at least 4 good infusions by increasing the time as you go along. Perfect to drink any time, all the time!
Unfortunately, I don’t think you can get this from Tea Source anymore. I bought a bunch when I noticed it was being discontinued. It will probably age well.
Flavors: Hay, Mushrooms, Sweet
