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“Day 18 of the Tea Thoughts winter countdown box. I gong fu’d this, at 205f with short steeps for the first three steeps. I just might not have a palate for appreciating pu’erh. All I got was dirt,...” Read full tasting note
“Adventageddon Day 18 Grandpa Style! This tea, which is the one from Tea Thoughts for the day, was my standout today. I think this is partly because of the weather today which was very cold, clammy...” Read full tasting note
A raw Puer blend that was sent to Fujian province to be hand charcoal roasted by veteran Wuyi Yancha oolong makers. A blend of 2022 raw Puer teas, roasted in late 2022 in Fujian and rested until pressing this spring 2023 in Yunnan.
Charred citrus, fresh cut melon, clover garden aromatics and sweetness. The roast of the charcoal has taken the edge off of this young sheng blend and ramped up the fragrance and sticky mouthfeel. The character of this tea is almost like a Dancong oolong, except with a better price tag.
Day 18 of the Tea Thoughts winter countdown box. I gong fu’d this, at 205f with short steeps for the first three steeps. I just might not have a palate for appreciating pu’erh. All I got was dirt, leather, a bit of roast, and a faint but noticeable hint of fishiness. At that point, the leaves had opened up so I switched to 175f to see if I’d enjoy it more at a lower temperature. Nope. Although it got rid of the fishiness, still getting dirt, leather, and roastiness. 160f and a very short steep gets me less dirt, but it’s still not enjoyable. And I know these are not the notes that I’m “supposed” to be tasting. I gave up after the fifth steep. Next pu’erh, maybe I try short steeps at 160f from the beginning.
Adventageddon Day 18
Grandpa Style!
This tea, which is the one from Tea Thoughts for the day, was my standout today. I think this is partly because of the weather today which was very cold, clammy and right on that awkward middle ground of not being snow but not being rain either. So, having a cozy mug of something grandpa-style brewed was just well timed. But I’ve been craving a good raw pu’erh for a couple days now as well as, and even though I haven’t loved a lot of these more experimental roasted pu’erhs from W2T I still thought this was very interesting and it scratched the sheng itch I’ve been feeling.
Today’s Advent Photos: https://www.instagram.com/p/DDvFf6my37O/?img_index=1
Song Pairing: https://www.youtube.com/watch?v=XK16atZKLWM&ab_channel=Tommy%26Roy
Flavors: Absinthe, Bitter Melon, Grilled Food, Herbs, Honeydew, Roasted, Smoked, Wet Wood, Woodsy
If a pu smells fishy, try airing it out for anywhere from a few hours to a few days (for super fishy) to let that aroma dissipate. It might give you a better session that way!
thanks for the advice!
This is also one of Paul’s more experimental pu’erhs since it’s also charcoal roasted (like an oolong) – they seem to be particularly polarizing on top of the already divisive nature of pu’erh.