Purchased at Uwajimaya Market in Seattle, also sold through Tienxi’s website.
This is my first experience with aged pu’erh tea. I prepared it Western style in a mug infuser – 3 minutes and 200 degrees.
It’s everything I was told to expect: it smelled like fresh turned dirt or flower-bed manure (but without bacterial odor) and fresh cedar mulch. The body of the tea was smooth and somewhat sweet with low astringency. I don’t have much to compare it to, so I’ll be back after a few more samples.
Flavors: Cedar, Dirt, Malt, Wet Wood
Preparation
200 °F / 93 °C
3 min, 0 sec
5 g
12 OZ / 354 ML
