First and foremost, is this a Pu’erh tea? Apparently it is made via a fermentation process, but with leaves from Japan, not Yunnan. And apparently made in Japan, using a rice yeast (not disclosed on the ingredient list). It tastes neither like sheng nor shou Puer, nor like Hoji-cha. But I DO like it. The leaf is pretty finely broken, and it brews up fast to produce a clear, deep red-orange liquor with a great toasted-rice aroma and flavor that lingers in the throat and nose. No fishy, compost, or dank notes, devoid of astringency and smooth as pudding. Almost as expensive as a good sheng though! Clear sweet, tea flavor and good for six steepings before it peters out. I’ve made multiple purchases. Ignore all the bogus health statements and just try it because it tastes good. And as always, I don’t give a hoot about the fear-mongering “organic” claim. I’ve added a photo of what was in my pouch since I didn’t feel the sellers was representative.
Boiling
2 min, 30 sec
2 g
4 OZ / 118 ML
