Tea type
Pu-erh Tea
Ingredients
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Caffeine
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Edit tea info Last updated by Hoálatha
Average preparation
Boiling 0 min, 15 sec

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  • “I am told this is the same as the 1998 White Tuo from W2T, but since I bought this sample from BTT, I thought it only fair that I review this here. Whew! Talk about earthy! Brewed this gongfu style...” Read full tasting note
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1 Tasting Note

81
239 tasting notes

I am told this is the same as the 1998 White Tuo from W2T, but since I bought this sample from BTT, I thought it only fair that I review this here.

Whew! Talk about earthy! Brewed this gongfu style from 212 all the way down to 160 and back up. The strongest flavor is earthy and tastes very much like green peanuts. Green peanuts are a southern delicacy that barely taste anything like regular peanuts, so don’t go thinking I am calling this a nutty tea! That being said, since green peanuts are often moldy, I wonder how much of this tea’s flavor comes from mold, ha.

As the temperature of the water lowers, the peanut flavor reduces down to really, really old books.

As I keep stating, it was intellectually stimulating, but not a flavor I would seek out. In addition, this tea also gave me that shaky, over caffeinated feeling. I wasn’t a huge fan of that.

Preparation
Boiling 0 min, 15 sec
Matu

Was there visible mold on it? Or did it just taste kind of moldy?

Hoálatha

I didn’t see any mold on it, no. I’m thinking it’s just the storage type that made it taste moldy.

Wocket

The white tuo is notoriously dank. If you have more, let it breathe for a while before revisiting. Breaking a chunk off well in advance may also be warranted.

Matu

Fair enough :) Shou pu funk often evokes thoughts of mold when I taste it…part of why I don’t like shou that much lol

Hoálatha

I just have a sample in a sealed glass jar. Are you saying that I should leave it out of the jar next time?

Wocket

For a week or two ahead of time, I would.

mrmopar

Agree on letting it breathe.

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