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“Kiani Tea Advent Calendar 2021 – Day 21 Playing a little bit of catch up with my Kiani advent, happily it’s just two teas that I skipped. I’m not big on shou puerh, but it’s also been a while...” Read full tasting note
“Adventaggedon Day 21: Tea 8/8 Gongfu! Truthfully this is not the nicest shou pu’erh that I’ve had but I’ve also had so little pu’erh during the month of December that my palate was excited to be...” Read full tasting note
2017 Spring Harvest – Da Ye Zhong Cultivar – Organic Yunnan Pu-erh
Like a walk in the rainforest after heavy rainfall. Earthy and exotic.
Indulgent and complex with hints of wood barrels, dried fruits, and wet soil. With a full-bodied and earthy aroma, this fermented tea has a similar character to traditionally aged Puerh.
Tea Notes:
• Appearance: Deep Amber brown with vibrant orange glints.
• Aroma: Earthy, musky, wood barrel, and attic.
• Flavor: Earthy, attic, wood barrels, undergrowth, gamy (leather), and dried fruits.
• Mouthfeel: Well-rounded, silky, smooth liquor with a lingering thick, sweetness.
Pu-erh is named after the city of Pu-erh in southwestern Yunnan that became a famous trading center and primary source of tea along ancient trade routes between China and its neighboring areas.
Aged and fermented dark teas came about as a result of transporting teas to rural areas of China’s borders, hundreds of years ago. Before transporting tea to these areas, the Chinese would compress the tea leaves into slabs and logs. Traveling on horseback and camel, the teas were exposed to moisture and so began to ferment. It was discovered that this developed and changed the flavor of the tea.
Pu-erh tea was born.
This high quality, cooked Puerh tea was authentically produced in the celebrated region of Yunnan, China. Having undergone a wet piling and fermentation process, the loose tea has a smoother texture and richer depth of flavour, imitating flavours that would normally appear from years of natural ageing.
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Kiani Tea Advent Calendar 2021 – Day 21
Playing a little bit of catch up with my Kiani advent, happily it’s just two teas that I skipped. I’m not big on shou puerh, but it’s also been a while since I’ve had some so we’ll see how it goes!
It’s okay. Quite earthy as you might expect, with quite a bit of hay as well. And then there’s also a hint of umami that’s reminding me of fish. But there’s also a pleasant creaminess to it. Maybe a hint of chocolate?
Not a huge fan overall, but probably just because it’s shou heh heh.
Flavors: Cocoa, Dirt, Earth, Hay, Smooth, Sweet, Umami, Wet Earth, Wood
Adventaggedon Day 21: Tea 8/8
Gongfu!
Truthfully this is not the nicest shou pu’erh that I’ve had but I’ve also had so little pu’erh during the month of December that my palate was excited to be drinking any pu’erh. Also, I checked but it doesn’t look like Kiani specifies what province this pu’erh comes from. As soon as I tasted the first steep my brain immediately jumped to Menghai and I kind of badly want to know if I’m correct. If I am then, well, I’m incredibly impressed with myself for getting that correct!
I was rushing to get through all my advent teas today so I didn’t quite steep this until it was dead but the four infusions I brewed up were all lovely! Very smooth and even tasting throughout with a deep dark and thick liquor. Quite earthy but sweet too with notes of brown sugar glazed dates, a sort of starchy oatmeal kind of taste, and a bit of blackstrap. Heavy, dark, brown and rich! Loved how coating the liquor was across the palate and the lingering wet earth/potting soil notes after the swallow.
Song Pairing: https://www.youtube.com/watch?v=jeqcQ2dM4gQ&ab_channel=anjimile
