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TeaEarleGreyHot drank 2000 Bu Lang Mountain "Mushroom Tuo" Raw Pu-erh by Yunnan Sourcing

112 tasting notes

I guess I expected more. But this 25 year old sheng was smooth, woody, and quite quaffable. I brewed 2.5g in 8 oz boiling water for 30 s, and got 8 nice steepings that produced a deep golden liquor without any fishiness, sourness, astringency or bitterness. But it also didn’t have anything particularly appealing to me. For this price, I would get much more enjoyment from a number of other fine teas. Because of the blandness, I’ll only rate it at 65, and recommend it with indifference. Still for sale by YS.

Flavors: Smooth, Tea, Wheat, Woody

Preparation

Boiling 0 min, 30 sec 2 g 8 OZ / 236 ML

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Pan-American: Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker since the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL! Note that my sense of taste varies from the typical, for example I find stevia to be unsweet and bitter. My revulsion to rooibos may be similarly genetic.
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Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!

Location

Chicagoland-USA

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