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Thank you Michelle for this tea from Rich — so thank you too, however, not sure when and if you will read this. But that’s not important. Sharing the tea is lovely.

So, yeah, after long shu puerh hiatus, I am trying a few again. I have received some tea samples from Michelle, so I am curious if I find love for them.

Searching for actual teas is sometmes hard. For example I thought there are spaces in the name of this, but apparently they aren’t.

First steep also as a flush, 5 seconds long
It has changed the color rapidly! While dry, the leaves were smelling after chocolate, but when wet, they are a bit peaty, woody and mossy. A little mushroomy maybe as well.

Brew is very light though, with strong woody presence and I notice some “dirt” taste. which can be only because it was brewed so weak and flavours weren’t able to develop well.

Ten seconds steep
Peaty chocolate? Weird aroma, but it is exactly what it reminds me. Taste is even more woody, thick, with red fruits aftertaste? It’s so short, but I bet it’s fruity.

15 seconds steep
See second steep and double the intensity.

30 seconds steep
Very thick, tends to be sweet and mostly chocolate. Again, red fruits aftertaste. Sadly, short and almost no mouthfeel overall.

45 seconds
Is it a hot chocolate? Nope, it’s Yiwu puerh. Tastes great, but thin. No aftertaste, no mouthfeel after a sip. Sadly. That’s reason for lower rating.

60 seconds
Just right timing to call it done. Brew is light and I got only woody notes. Maybe I did too big increments.

Flavors: Chocolate, Mushrooms, Peat, Red Fruits, Thick, Wet Moss, Wet Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 4 OZ / 125 ML
derk

If you have more, try brewing longer with a lot of leaf.

derk

If brewed that way, a lot of shou can have the intensity and body of a good coffee.

Martin Bednář

I will try that derk. But I don’t feel I have underleafed it, but I can be wrong :)

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Comments

derk

If you have more, try brewing longer with a lot of leaf.

derk

If brewed that way, a lot of shou can have the intensity and body of a good coffee.

Martin Bednář

I will try that derk. But I don’t feel I have underleafed it, but I can be wrong :)

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Bio

I am drinking almost everything. Tea bag collector who moved to wonderful world of loose leaf.

Trying to rate differently tea bags and loose leaf as tea bags have usually worse quality.

Photographer now and then. Postcrossing and geocaching member. Very curious person. Logistics student (should finish in June 2021).

Buried in tea right now. Is in my cupboard (trying to be updated) which sparkled your interest? Write me, I would gladly share with you. But I don’t want anything in return now :)

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