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“It’s pretty good! Sweet, malty, dark, and earthy. No complaints. I brewed this in my travel gaiwan with boiling water, starting at 30 seconds and adding 15 after an initial rinse.” Read full tasting note
“I had this yesterday with some Vitamix banana “ice cream” for dinner. It was a nice enough pairing, but maybe I should have chosen something with more earthiness or spice or something. This tea...” Read full tasting note
“Rather sweet, lots of flavor. Mellow malty overtones. Almost chocolaty, great desert tea.” Read full tasting note
“Very nice amber color, which looks especially nice in a Bodum glass. This tea is at its tastiest after a few steepings (maybe peaking in the 4th or so), and after letting cool down significantly....” Read full tasting note
Description:
“Our Organic Emperor Pu-erh is comprised of small hand-picked young leaves and buds, gathered in Spring of 2008 from Menghai County in Xishuangbanna, the lush tea growing region of Yunnan, China. It’s a region rich in history and in the unique environmental factors ideal for cultivating good quality pu-erh.
Picked tea leaves are first sun whithered, then rolled, twisted and finally roasted to create a “maocha”, the base green stage of a pu-erh. The maocha is then piled and composted in a controlled process that accelerates the aging of the tea, doing in a year what normally would take upwards of 10 years to achieve if the tea was allowed to age on its own.
This “shou” or “cooked” process introduces a mellow, malty character to Pu-erhs. In the Organic Emperor Pu-erh, it imparts a sweet, earthy, slightly leathery aroma – and sweetens the tea’s flavor. With time, the sweetness and smoothness will only increase, making the 2008 a perfect tea to store and age."
Brewing Guide:
“Because their small leaf size creates more surface area for oxidation, emperor style pu-erh teas tend to be maltier and earthier than their same-age large leaf counterparts.
We recommend at least a 5 second rinse time. Once rinsed, use 4 grams of tea leaves brewed in boiling water for 1 minute 30 seconds. Add 30 seconds to each subsequent infusion.”
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I had this yesterday with some Vitamix banana “ice cream” for dinner. It was a nice enough pairing, but maybe I should have chosen something with more earthiness or spice or something. This tea was perfectly smooth and sweet, but didn’t necessarily have the complexity or depth of flavor one could hope for. I just don’t know how to feel about this one! I don’t know if the subtlety of the flavors and the way they all meld together is it’s greatest feature or its greatest flaw…?
Very nice amber color, which looks especially nice in a Bodum glass. This tea is at its tastiest after a few steepings (maybe peaking in the 4th or so), and after letting cool down significantly. Smooth and pleasantly (not overwhelmingly) earthy, with a very pronounced sweetness in the finish that becomes apparent after a couple of steepings.
It’s also difficult to mess this one up with too much or too little steeping time, or not using enough leaves, etc. It’s an “easy” tea to make at work, without watching it / controlling all of the variables too carefully.
