2010 Denong Wild Ripe

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
Not available
Edit tea info Last updated by lard_typ0
Average preparation
205 °F / 96 °C

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  • “I had a session with a friend using 7g or so in a 190ml pot. I put the large, whole piece in and gave a 20sec wash. We went through ten infusions and at the end of our session, I brought the tea...” Read full tasting note

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2 Tasting Notes

5 tasting notes

I had a session with a friend using 7g or so in a 190ml pot. I put the large, whole piece in and gave a 20sec wash. We went through ten infusions and at the end of our session, I brought the tea home and got another four infusions out of it. In the first part, the beginning three steeps developed in a tame and predictable arc. Then, on the fourth infusion, the chunk opened up and developed thick medicinal notes followed by a fungal base for steepings 6 to 10. This fungal base kept the tea going strong. The medicinal notes were an eye-opener for me since I did not know this potential of the brick. It got more complex than usual for the eighth and ninth infusions with hints of sweetness overlapping with faint wood and the already present medicinal elements. I wasn’t quite sure if I wanted to stop but my friend and I had already had a lot of tea.

I came home satisfied. When I took the tea through the last four infusions, the mushroom base changed into a sweetness that steadily declined. I felt warm and full and wanted to have another session with this brick soon. I felt alert but relaxed, mellowed out by this tea.

Preparation
200 °F / 93 °C

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