Orchid Charm

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Brown Sugar, Floral, Nutty, Smooth, Sour, Sweet
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by TeaBrat
Average preparation
190 °F / 87 °C 1 min, 0 sec

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3 Tasting Notes View all

  • “ooh, this is very nice! A delicate and subtle raw pu-erh. I have steeped this in the gaiwan with short infusions with around 180 F water per the instruction notes. Leaves were rinsed and the first...” Read full tasting note
    90
  • “Thanks so much Amy Oh for this sample! Well this certainly is a delicate tea. Very light, too bad I over-steeped the second infusion a little. Oh well. Anyhow, after reading Amy’s note, I’ve...” Read full tasting note
  • “The continuing adventures of the pu-erh n00b, in which the orchid theme from today’s oolong also continues. The dry leaf of this one also smells like sour tree as did the Bana sheng of yesterday,...” Read full tasting note
    87

From Bana Tea Company

Weight: 50 grams (1.76 oz.) or 100 grams (3.5 oz.) loose leaf
Type: Raw Pu-erh (non-fermented)
Grade: 3 & 4
Production area: Lincang, Yunnan Province

Orchid is cherished for its elegance and auspiciousness among Chinese. It is also a fragrance that is present only in the highest quality Pu-erh teas picked from the ancient tea trees. This tea has a comforting and delicate quality which leaves the flavor of orchid subtly lingering around the mouth. To best capture its orchid scent, over-brewing should be avoided and the water should be somewhat more temperate than that used with most other teas. This tea is a great companion while reading a good book.

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3 Tasting Notes

90
2816 tasting notes

ooh, this is very nice! A delicate and subtle raw pu-erh. I have steeped this in the gaiwan with short infusions with around 180 F water per the instruction notes.

Leaves were rinsed and the first infusion was discarded. The leaves smell faintly earthy and floral. The tea itself is very mild and relaxing! I am surprised and very pleased so far with these shengs from the Bana Tea Company. I am picking up a slight apple taste with white button mushroom type flavor. Almost like a white tea in the subtle and sweet flavor with just a hint of malt. Very nice for a relaxing afternoon tea. :)

Preparation
185 °F / 85 °C 1 min, 0 sec
Tamm

This sounds so interesting! I’ve been so tempted to pick Bana tea as my intro to pu-erh.

TeaBrat

I would recommend it!

Tamm

Did you get this one as part of the sampler? They look amazing!

TeaBrat

yes, I got the raw puerh and the cooked puerh samplers.

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1759 tasting notes

Thanks so much Amy Oh for this sample!
Well this certainly is a delicate tea. Very light, too bad I over-steeped the second infusion a little. Oh well.
Anyhow, after reading Amy’s note, I’ve decided that yes… it’s mushroom that I tasted! yep yep. I’m not sure what white button tastes like(is that the normal store bought kind?), but it was a very specific mushroom flavour that I am thinking of. Something I grew up with? Hmmm.
Anyhow, side by side with the Tamarind Pop, this one was my less favoured cup. I enjoyed it, but the other one drew me in more.
I don’t see myself craving it again for some reason but I’m really not sure why. If I ever figure that out I’ll post it… HMMM!
Thanks again Amy :)
Rating: 80

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87
1928 tasting notes

The continuing adventures of the pu-erh n00b, in which the orchid theme from today’s oolong also continues.

The dry leaf of this one also smells like sour tree as did the Bana sheng of yesterday, but with a dusky, low note as well.

The package says to use lower heat for this one, so I went with 195F in the gaiwan for 5/5/7/7/10/10/20/30/40/60

I think when I started trying sheng in earnest, I expected something different. Mostly, I expected that the tea would undergo significant, transformative changes from steep to steep. What I’m finding is that hasn’t been the case. There are subtle changes in some instances, but I’ve been surprised at the consistency in flavor between steeps.

This one started out with a very light liquor — I’d call it white with a yellow tinge. Not white in the sense of white tea white, where it is pretty much the color of water, but something that gives off a definite sense of the color white. The color gets more yellow and a little darker with subsequent steeps. Around the third steep, I noticed a pinkish tinge.

The flavor is similar to that of the other Bana shengs I’ve had recently in that it makes me think of flax, but with a subtle difference in that it has a more floral quality and is a little sweeter. The tea has a soft, energizing mouthfeel.

The second steep brought out a nutty note, cashew perhaps. With more steeps, the flax aspect dissipated and the floral aspect became more prominent as the tea became generally milder, though on the fifth steep a weird step back toward sour came in, and in the seventh, a sugary, brown sugar note came out.

I wonder whether this would be more or less interesting with hotter water?

In any case, I enjoyed it, maybe just a tad more than the other shengs I’ve had from Bana. rating accordingly.

Flavors: Brown Sugar, Floral, Nutty, Smooth, Sour, Sweet

Preparation
195 °F / 90 °C

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