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“I’m a big fan of Pu Erh. The Chinese consider this stomach medicine, and as the middle class grows in China, Pu Erh is becoming increasingly popular. This is a problem for us in the West, as...” Read full tasting note
One of China’s favorite teas, pu-er tea was used as a tribute in the Qing Court during the 19th century. Its taste comes from using young harvested leaves that have been fermented and stored in dry storage for 15 years. This fully fermented tea has a rich body, balanced mellowness and an earthy flavor. It is said to have medicinal and digestive qualities. To make this tea, steep in spring water at a boiling temperature for one and a half minutes. This tea comes in a genuine bamboo canister, and is made in Yunnan Province, China.
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I’m a big fan of Pu Erh. The Chinese consider this stomach medicine, and as the middle class grows in China, Pu Erh is becoming increasingly popular. This is a problem for us in the West, as supply is limited to start with, and demand is increasing in China and abroad, so supply will be further limited.
That being said, this tea is OK. Some of the flavor qualities of Pu Erh come from compressed cakes of tea, that allow minimal fermentation to take place. This tea is all loose.
Packaging is a bit over the top, and also underwhelmed. The external storage is a hollowed out bamboo container, but inside it’s a plastic bag that can’t be resealed. No logic in that. I look like a drug smuggler when I take this tea out of the package.
The tea itself, when I made it as described, was pretty good. It didn’t have the pungent flavor and scent that is typical to black Pu Erh. It did have a deep red color, and was still enjoyable enough.
