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“I purchased this tea sample when Steepster Select was having their sale last year. It was really hard to break this tea up. Even after 4 infusions it was just starting to break up. It brewed up a...” Read full tasting note
“an ok tea when I smell the tuo dry, it smells nice and raw when I smell the tuo wet, it smells green and earthy when I smell the brewed tea, it smells light and smooth when I taste the brewed tea,...” Read full tasting note
“Now that my life is beginning to settle down after getting a job (still need a car and a more permanent apartment…), I actually have time for things like tea reviews again! Got this tea through my...” Read full tasting note
This tea was harvested in the spring from tea trees in the Meng Hai area. Once the tea has finished production, its leaves are sorted, steamed, and then wrapped in small, cone-shaped cotton fabric bags to be compressed into small bowl or “tuo cha” shape. The fabric is removed and the tuo cha are left to dry. Once they are dry, the producer wraps each tuo cha in paper. Because they used 3rd to 4th grade-size tea for the maocha instead of powder, you can see the leaves clearly in the finished dry tuocha. When you brew this tuocha, the leaves will be tender and yield a light honey colored infusion. The 4.5 gram size is the perfect amount to appreciate the tea’s rich flavor without being too strong. This single serving size is perfect for new green puer drinkers who are learning how to measure tea.
This tea has a light aroma and rich, smooth flavor with a long finish through multiple infusions. The liquid is light and clear, and the infused leaves are the color of bamboo leaves. You can feel the sweetness of the tea in your throat after a few sips.
Region: Yunnan Meng Hai tea area
Grade: 3rd-4th blended maocha
Weight per piece: 4.5 grams
How to store: Store in a dark, well ventilated area with less than 70% humidity. Less than 25 degrees C or 77 degrees F. Store in the paper or fabric, not plastic. Keep away from odors and fragrances.
How to infuse: Any cup, pot, or gaiwan made of porcelain, glass, yixing clay, iron, or other material will work.
Brewing Guidelines: 1st infusion — one piece (discard wrapper) per 12 ounces. Use boiling water (212 degrees F) for 5 minutes 2nd infusion — 2-3 minutes 3rd to 6th infusions — 5 minutes Infusions: at least 5-6 times
Seven Cups is an American tea company based in Tucson, Arizona. We source traditional, handmade Chinese teas directly from the growers and tea masters who make them, and we bring those teas back from China to share with people everywhere.
I purchased this tea sample when Steepster Select was having their sale last year.
It was really hard to break this tea up. Even after 4 infusions it was just starting to break up.
It brewed up a golden colour but the taste was very light. It reminded me of fresh mineral water from a gurgling brook. The package said there was a floral finish to it. I didn’t really pick that up but there was a bit of earthiness to it.
I normally like lighter teas but this one just didn’t grab me.
Flavors: Earth, Mineral
an ok tea
when I smell the tuo dry, it smells nice and raw
when I smell the tuo wet, it smells green and earthy
when I smell the brewed tea, it smells light and smooth
when I taste the brewed tea, it tastes light and smooth
many thanks to toad Thomas for this ok tea
Flavors: Earth, Smooth
Now that my life is beginning to settle down after getting a job (still need a car and a more permanent apartment…), I actually have time for things like tea reviews again!
Got this tea through my recent Steepster select batch, so I brewed it at the office this morning. 8 oz. of near boiling water, steeped for 2 minutes to avoid the dangerous over-steeping that can cause puerh to be unpleasant. The foretaste is a very smooth herbaceous flavor which is very hard to place, and the smoothness is not quite silky, but not really mineral either. More generally, the tea is very sweet and has been properly aged to avoid the bitterness that can be prevalent in younger green puerhs. I am very interested in seeming how the tea develops as the tuocha really starts to break up.
Second steep prepared exactly the same as the first, but the resulting tea was significantly darker. The aroma is also more prevalent, and it turns out that it’s a nice earthy aroma that isn’t overwhelming like some young shu puerhs. The aftertaste/mouth-feel has also evolved to be a definite mineral-like flavor. The other interesting thing is hat it reminds me a lot of hojicha, which is really unique for a puerh in my experience. This has definitely turned out to be a well above-average tea, and I’m honestly looking forward to the next steep.
Flavors: Earth, Herbaceous, Mineral, Sweet, Wood
