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Scheherazade drank Fengqing Ancient Tree Spring Chun Jian Raw Pu-erh Cake Tea 2012 by Teavivre

2238 tasting notes

117/365

I can smell menthol, and I can just about taste menthol, and that was the first surprise for me with this tea. If it’s subtle in terms of menthol flavour, though, it certainly posesses the effect in quantity – my lips are tingly, and it has the same cooling effect mint tea has for me. Who knew?

In my head, I was expecting this to be a bit like the other Fengqing raw pu’erhs I’ve tried, none of which I’ve particularly enjoyed. This one, though, is more than a little different. It has the underlying brassy flavour I most associate with raw pu’erh (at least of this variety) but it’s also somehow fresher and cleaner. The menthol plays a large part in creating that effect, obviously, but it’s more than that too. It’s like spring leaves as opposed to autumn leaves – it tastes greener, less earthy, brighter.

As ever, this probably isn’t something I’d want to keep around long term. I think on balance raw pu’erh just isn’t really my thing, but this is one of the more palatable I’ve tried.

Preparation

Boiling 2 min, 0 sec 1 tsp

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Hi :) I’m Sarah, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.