2015 Red Star – Puer Stuffed Xinhui Mandarin

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Citrus, Mineral, Soap, Wet Earth, Artificial, Dried Fruit, Hot Hay, Orange Zest, Peat Moss, Vanilla, Wet Wood, Lemon, Musty, Sweat, Earth, Orange, Spices, Fishy, Fruity, Mushrooms
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Not available
Caffeine
Not available
Certification
Not available
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Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 oz / 103 ml

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13 Tasting Notes View all

  • “Got a sample of this tea a while ago, probably over a year now in a swap. While I don’t get the fishy note that a lot of people describe, it mostly tastes like citrus dish detergent. Edit: Gets...” Read full tasting note
    65
  • “Scented marker, Windex, chrysanthemum. Brewed it gongfu style with some peel. Not “bad” but definitely an acquired taste I haven’t acquired. Super strange tasting – there aren’t a lot of easy...” Read full tasting note
    35
  • “IM going to have to name this Earl Puerh Grey tea! It feels like Earl Grey and a ripe puerh had a love child or something. I brewed this in my Gaiwan, giving it a very short rinse then brewing it...” Read full tasting note
    90
  • “I let the tea rest for a few months then removed the wrapper. The aroma was strong and I thought whoa glad this tea was inexpensive. However, the one I received was not at all fishy, it was a...” Read full tasting note

From white2tea

2015 Red Star is made with blended aged ripe Puer material and a fresh 2015 Xinhui Mandarin.

The tea is meant to be drunk with the orange skin. Simply break off a few small pieces (roughly an 8:1 tea to skin ratio) and steep together. The red star is quite fresh and has a heavy fruity, citrus fragrance. For those interested in a more aged, medicinal taste, purchase this tea now in order to age it or check out the Black Star.

About white2tea View company

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13 Tasting Notes

1113 tasting notes

After Dr Jim’s review, I had to:

HOLY SHIT, while you may not appreciate it, I have finally found the first ripe puerh that has a fish taste and smell to it. I have always thought people were crazy, but after all I have only drank the Green Miracle, White Lotus Golden Needle, Whispering Pines stuff, and then some other high end ripes.
So let me be honest: This tea sucks ass and I’m unsure what I’ll do with the rest of mine. I broke off 7g and thought it was fun because it was like a ball holding all kinds of possibilities and the pu came right out; hehe. Dry leaf smells great, but once you brew that… it’s like a dead fish comes back to life in your hot water you just poured on it; YOU HAVE AWAKEN THE DEAD FISH; oh, and there are not xp points for defeating it.
I too shall pour this down the drain.
Here’s where I suffer. I want to help support vendors by providing awesome stuff and help it become known, but in this case… what the heck do I do? For me it was educational to know that fish taste is a true thing with ripe, well as far as I know it is for this one at least, and I’m unsure if it’s typical with chenpi though.

Well, to keep track, here’s one that goes on the ‘no no’ list for Dark Matter 2016 for me.

Rasseru

Make soup out of it? :)

mrmopar

Too young still. Save it for 2 years or so.

White Antlers

LOL! I am so glad I did not try this one first or gift it to another Steepsteruntasted.

Liquid Proust

@ Rasseru fish soup… no thanks.
@ mrmopar I don’t find the idea of things needing a few years to be good all that appealing. Why would the fish taste go away after years?
@ Whiteantlers you have to try it first, what if Dr Jim and I are wrong?

White Antlers

@ Liquid Proust-I may sound perverse, but this is the kind of tea experiment I would want to do with a few friends after a good meal and several drinks. If it truly is “fish tea,” we could laugh our butts off and have another round of drinks. Brewing it on my own and finding it piscean, well…I guess I could pour out the rest for the cats.

curlygc

I actually liked this one when I tried it a few months ago. Now I’m curious to try the one I got from Paul awhile back side by side with the one from the group buy. They shouldn’t be any different, so either I like fishy pu, or something is awry!

mrmopar

Big producers usually ‘air’ the tea for 6 months or more going to market. The shou process leaves the odor and taste behind a lot. Airing it lets it dissipate quite a bit. Fishiness can sometime mean bad quality control. In this case I wouldn’t suspect that. I think the small guys on here take pride in being to turn out good tea. It is just young and needs time to settle. Tea can be fickle. I drank the Yiwu Snake blend from the TU group when it came in. Not impressed with it. I sent a sample to Allan and I told him to wait a week and he got a much better result. Resting tea is needed sometimes.

Dr Jim

Remember: one man’s fish is another man’s poisson. Seriously, though I loved this review and wish mine were half as fun. I once had a shou that tasted like lobster, and another that was like salmon. I actually enjoyed the salmon puerh. Part of the problem with saving this is that 3 days in my shou pumidor made the thing smell like orange. I had to air it out.

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60
314 tasting notes

Tangerine stuffed puerh is one of my guilty pleasures, so I was anxious to try this portion of Liquid Proust’s Dark Matter 2016. I was very disappointed. The fishy smell and taste completely overwhelm what should be a delicate orange flavor. I managed to finish the first cup, dumped the second without tasting after taking a sniff, and am now forcing myself to drink the third. I’m probably going to toss the rest. This isn’t something you can lay down in the pumidor, as it will add flavor to the other teas.

Liquid Proust

How much did you break off for this?

Dr Jim

I did about 3 grams of tea in 2 grams of water. 10 sec rinse, then steeps of 10, 10, 20, 30 sec.

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90
9 tasting notes

An interesting tea to drink when you are wanting something a bit different… The citrus aroma is delicious and the ripe puer gives a full, well rounded experience.

Preparation
9 g 3 OZ / 100 ML

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