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“Stepping a little outside of my comfort zone today and having some pu-erh. This one is a little lighter on the “earthy” taste than some others I’ve tasted recently and I appreciate that. It is a...” Read full tasting note
“This Pu-erh makes a full-bodied red-brown liquor with an aroma like garden soil. The flavor is rich and almost sweet. There’s a slight sour note which tells me that yes, it was aged and fermented...” Read full tasting note
“A wonderful, strong tea, good for writing.” Read full tasting note
This special delicacy is from Yunnan province. Doctors in Kunming reported that drinking this tea lowered cholesterol levels in the blood stream remarkably. Pu-erh has dark and reddish black leaves. This tea, with its strong persistent aroma, is very popular in the Cantonese community due to its effectiveness in getting rid of toxins in the body and helping digestion. It is well known that the longer you store Puerh tea the better the quality. The Puerh that we sell is an aged Puerh Tea.
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This Pu-erh makes a full-bodied red-brown liquor with an aroma like garden soil. The flavor is rich and almost sweet. There’s a slight sour note which tells me that yes, it was aged and fermented in a solid cake. I suppose that both the oddness and the complexity of flavor is largely derived from this type of aging, unique to pu-erh teas. For the 2nd steep I added some chrysanthemum buds, and a tiny floral note chimed in from those. The aged pu-erh earthiness continues to follow through to the finish. I’m a novice when it comes to pu-erh, so the assertive ‘ripeness’ of this tea continues to startle me a bit, and I can’t say yet whether I like it.
