5 Tasting Notes

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Flavors: Citrus, Cucumber, Grass, Smoke, Tobacco

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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88

So juicy!! Bursting with floral flavours and the juiciness and sweetness of bubblegum.

Very different from the dark roast version of this same tea

Flavors: Floral, Honeysuckle, Orchid

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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85

Green tea from Guizhou, brewed gongfu style with a porcelain gaiwan.
Very fresh and grassy, like freshly mowed wheat or hay.

Flavors: Grain, Grass, Hay, Wheat

Preparation
185 °F / 85 °C 0 min, 15 sec 8 g 3 OZ / 100 ML

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35

This came in a “Black Teas” sampler, so I wasn’t expecting any pu-erhs, nor did I really know what this was. It was not labeled with anything expect “Pu-Erh Yunnan Black.” Is it a black tea made with pu-erh material? Is is a blend of pu-erh and black?
After tasting it, I’m still not sure. It’s a shu possibly mixed with a black tea. Leaves are broken and don’t look live they’ve ever been compressed into a cake. Dry leaves smell of sweet hay, brewed leaves smell like a damp barn: woody, eathy, damp leaves, horses.
Brewed in a clay gaiwan with just under boiling water. Not a lot of flavour but no bitterness either.

Flavors: Barnyard, Earth, Hay, Mud, Musty, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 5 OZ / 150 ML

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86

I brewed this grandpa style in a fairly large clay pot. Initially very sweet, later steepings were more flavourful, but it never got bitter. True to its name as a grandpa style tea Liquor as dark as coffee and super smooth. It’s hard to get me to say good things about shu pu-erhs, but I’ll definitely be buying more of this one.

Flavors: Dark Wood, Decayed wood, Dirt, Earth, Mushrooms, Sweet

Preparation
Boiling 8 g

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