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“The scent of this Puer after rinsing is vegetal with heavy hints of damp forest floor. The lotus scent in this is just barely detectable, a slight licorice-like hint. The infusion is a sort of...” Read full tasting note
“when I smell the tea leaves dry, it smells like flowers and sweetness when I smell the tea leaves wet, its the same. when I smell the brewed tea, it smells like honey. when I taste it, it tastes...” Read full tasting note
•Original Place: Lincang, Yunnan, China
•Tea Tree: Yunnan large leaf species
•Dry Tea: dark green color, tightly and evenly shaped
•Flavor: strong taste, has brisk aroma and nice aftertaste
Unlike many other teas which should be consumed shortly after production, such as green and white teas, Pu-erh tea can either be brewed immediately or it can be stored and aged for many years, much like a fine wine. Most Pu-erh teas are classified by the year they were produced and the region they were grown in, much like many wine vintages. In fact, when it comes to Pu-erh tea, the longer it is stored and aged proper-
ly, the more complex the flavor and the more valuable the tea gets
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The scent of this Puer after rinsing is vegetal with heavy hints of damp forest floor. The lotus scent in this is just barely detectable, a slight licorice-like hint.
The infusion is a sort of dusty yellow and it tastes like paper bag, with lingering flavors reminiscent of fallen tree leaves. The lotus flavor is also just barely detectable.
After the second infusion, the lotus smell is still very subtle in the damp leaves, and there is a scent that reminds you of old, cool weathered enclosures, like an old basement or garage. This infusions yeilds more lotus flavor amid a background of raw puer that is still fairly paper-tasting with vegetal notes as well. There’s a sort of spicy sensation and heat that lingers in the mouth, and a bit of tanginess that sticks to the tongue.
Not having any idea on the age of this tea (it was a sample given to me by an acquaintance), I can already tell it’s somewhat young. On the third infusion, there’s a good deal of bitterness in the taste. I can’t speak for others, I’m sure there are those who would enjoy a tea like this, but I’ve had quality raw puer, and this is not what I consider that to be. There’s not much complexity to the flavor. I’m reminded of sticking a Phenylthiocarbamide test strip in my mouth. Those of you who have done the “supertaster” test, know what I’m talking about, though I’m apparently not a supertaster, so I’m not talking about the full brunt of the bitterness you would get from that experience if you were. As the tea cools, the taste I am getting is more pepper with hints of lotus. I can’t say this is bad quality tea, just as much as I can’t say it’s good quality. It’s just not doing much for me. There’s a lingering sweetness in my mouth now that intrigues me, so I’ll push it one more infusion and see where that leads.
On the fourth infusion I’m getting much more spicy and vegetal notes on the scent of the leaves. It’s more pleasant than before. The taste now is a little more rich and vegetal, less like paper, but it is still a bit bitter and the lotus is a very faint aftertaste. When I have to bend my thoughts to try to accept or enjoy a tea, it just isn’t for me.
Flavors: Anise, Bitter, Paper, Vegetal
when I smell the tea leaves dry, it smells like flowers and sweetness
when I smell the tea leaves wet, its the same.
when I smell the brewed tea, it smells like honey.
when I taste it, it tastes great like honey and flowers and sweet with no spicyness
thankyou to angel teavivre for this nice tea.
Flavors: Honey, Sweet
