Andrew Stribblehill Send Message

I’m enjoying this ripe pu’erh. It’s warming and comforting, without being too soporific. Under the baker’s chocolate and cherries is an undertone of something funky and boozy: maybe it’s a dark porter or stout.

Don’t worry about over-brewing it: with the compacted nuggets of tea, it doesn’t even begin to brew until it’s been steeping about twice as long as you’d expect a normal ripe pu’erh cake to take.

I’m drinking it out of a yixing clay pot, which I think helps keep the heat over the long infusion times for later infusions.

One minor issue: the mouthfeel isn’t as thick as it could be.