TeaSipper had some sticky rice puerh a while back, and I was so curious as to how that works, especially since I need to avoid all grains, that I wanted to try it. Because, for those in the know, sticky rice tea is actually an herb-based flavoring, instead of actual sticky rice. Cool!

As I’m reviewing this however, I discovered I ordered the sheng (raw) puerh instead of the shu puerh that TeaSipper tried. Bah! My bad. I’m usually not a huge fan of sheng, but I’ll still try it.

Honestly, this just wasn’t my cup of tea. Now, it smells SO strongly of sticky rice I did a triple-take… it really is identical to the real thing. Steeped, the smell stays about the same, and it lingers in my mouth and nostrils. It’s incredibly pleasant. The flavor however… I like the first seconds of the sip, it’s a very smooth puerh with little astringency. Then, within about 10 seconds, it gets bitter. Bitter beer face is what I’ll call it, and while it’s not… .bad… it’s just not something I want to try again. Perhaps I steeped it incorrectly, I’m unsure.

Yes, recommend for the flavor (if you like sticky rice). No for the rest, or at least until I can figure out what I did wrong.

Preparation
200 °F / 93 °C 2 min, 45 sec 5 g 12 OZ / 354 ML
tea-sipper

Ah! I’m sorry you ordered the raw and not the ripened. I have a raw toucha to try yet, but I imagine the ripened is better. :/ I’m glad to hear it is accurate sticky rice though, because I’ve never actually tried it.

K S

I have not had this one, but before you give up on it try again and hold your steep to about 30 seconds. My personal opinion long steeps and raw puerh can and often do lead to bitter beer face – love the term.

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tea-sipper

Ah! I’m sorry you ordered the raw and not the ripened. I have a raw toucha to try yet, but I imagine the ripened is better. :/ I’m glad to hear it is accurate sticky rice though, because I’ve never actually tried it.

K S

I have not had this one, but before you give up on it try again and hold your steep to about 30 seconds. My personal opinion long steeps and raw puerh can and often do lead to bitter beer face – love the term.

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Bio

A few years ago, the obsession with tea started. The cupboard got bigger and bigger, more swaps occurred, group buys, secret rendezvous with local teapassionistas… and that’s how you end up with 500+ different kinds of tea in your home. At one time.

Almost all of the tea was given away, sold, or otherwise shared. A few relics still remain. I now travel full time with only two carryon bags to my name. One quarter of those bags are tea.

It’s still a challenge to avoid the chipmunk-like hoarding of The Teas, yet, the lightness of being from having so little compels me more.

If I have enough, I’m happy to share. If I’m in your area, I’d love to swap, meet for tea, and explore together.

As for the day-to-day stuff, I’m focused almost entirely on Love, (yes, with a capital L), Spirit/Self, transformation, travel and my writing and speaking work.

What kinds of teas do I normally like?

YES: flavored teas, fruity, dessert, chai, and spicy (REALLY spicy).

A FONDNESS FOR: all white teas, malty black teas, any herbal or medicinal teas, strange/weird teas you can only get in one place.

ALLERGIC TO: strawberries, lavender

DISLIKES: any added sugars, grains, lapsang souchong, and overly floral teas – I might enjoy a Jasmine Green every once in a while, but unless it’s a creamy floral tea (think roses in a chai, or the smoothness of a floral note in a French tea), I’ll likely pass. Earl Greys are a hit or miss with me; heavy on the cream or fruit notes and I might like it, heavy on the blergamot and I definitely won’t.

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Canada

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