This pu’er is kind of middle of the road. The leaf is really broken which is a minus in this scenario. It has all of that classic smokiness which is so common in Sheng pu’er this young. I don’t doubt that this tea could turn in to something really special but to me there’s not enough cool things going on with it right now to warrant that sort of time and monetary investment in it.
To it’s credit, it is a lot more interesting than I had originally thought upon first trying it. One needs to be really quick with the gaiwan when brewing this tuo cha. If you let the water sit for a second or two longer than it should you’ll end up with a pretty bitter brew. Only a few seconds for steeping until you really break it in.
Preparation
195 °F / 90 °C
0 min, 15 sec
