I started drinking puerh teas for the reported health benefit (high cholesterol runs in our family) but now drink it for the full, complex flavours and THIS tea is hearty and delicious. I admit, however, that the bouquet is not my favorite – very “seaweedy” but the flavor is bold and absolutely delicious.
Preparation
200 °F / 93 °C
0 min, 45 sec
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I love this batch of 2004 leaves as a starting point for entering the world of naturally aged puer teas… You can see the transformation from the more vegetal, bold raw leaves to a slightly more leathery, woodsy, perhaps earthy, palate. The word “camphor” is often used to describe this pine-like sensation in fermented puer leaves, but I don’t know what that ‘really’ means, so it’s more like camphor tastes like raw 2004 Yiwu puer tea.
I love this batch of 2004 leaves as a starting point for entering the world of naturally aged puer teas… You can see the transformation from the more vegetal, bold raw leaves to a slightly more leathery, woodsy, perhaps earthy, palate. The word “camphor” is often used to describe this pine-like sensation in fermented puer leaves, but I don’t know what that ‘really’ means, so it’s more like camphor tastes like raw 2004 Yiwu puer tea.