2018 Teadontlie

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Alcohol, Apple Skins, Apricot, Asparagus, Astringent, Cinnamon, Coffee, Cream, Drying, Freshly Cut Grass, Fruity, Kale, Milk, Mineral, Olive Oil, Olives, Pastries, Peach, Plant Stems, Salt, Seaweed, Smooth, Sour, Spicy, Spinach, Sweet, Umami, Vegetal, Wet Rocks, Apple, Butter, Cannabis, Flowers, Grass, Menthol, Musty, Perfume
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “I haven’t had this tea in a while, being one of those sitting at the bottom of my sheng box. I was thus looking forward to trying it today, I have fond memories of it. I don’t think the tea changed...” Read full tasting note
    93

From White2Tea

A return of our popular 2016 blend. A blend of raw Puer material that has a sweet, thick body. A heavy interior fruity floral fragrance and a bitey astringency that will calm down with age.

Each cake is 200 grams.

About White2Tea View company

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2 Tasting Notes

93
554 tasting notes

I haven’t had this tea in a while, being one of those sitting at the bottom of my sheng box. I was thus looking forward to trying it today, I have fond memories of it. I don’t think the tea changed all that much in the last year or so, although it is less bright for sure. However, what I noticed is that my previous notes about late infusions seemed to match today’s experience already in earlier steeps. 

The aspect that changed the most is the aroma I reckon. I find it much more cooling, pungent and musty, but less fruity. Today, I got notes of menthol, rapeseed, perfume, bog, and cannabis; in addition to the green olives, light apricot, danish pastry, and wet rocks I already mentioned previously.

Already the rinse is quite flavourful and full bodied. It is fruity, vegetal, and mineral with a sort of sour aftertaste. Subsequent infusions are more grassy, with a floral bitterness, thick sweetness and flavours such as butter and apple. The aftertaste is very sweet and fragrant, with the same kind of mouthfeel I noticed a year ago – drying in the mouth and throat clenching. The liquor itself is very thick and mouth-watering with a velvety texture.

Flavors: Apple, Butter, Cannabis, Flowers, Grass, Menthol, Mineral, Musty, Olives, Perfume, Sweet, Vegetal, Wet Rocks

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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