56 Tasting Notes
First off, I tend to go for bold, mostly heavier roasted teas. But I was intrigued by this tea’s back story, and the puerh-type processing. I started with a brew in my gaiwan, but that was not really as satisfying as I expected. For my tastes, this needs to be put in a glass, and steeped and re-steeped all morning long. I let it brew for a good 3 or 4 minutes (with boiling water) before I drink the first bit. The fairly complex flavor has a gentle sweetness that lasts as long as the tea, but there are also herb and soft-wood notes – and something else I can’t put my finger on. The energy I get from this is truly uplifting. and I can get a lot of work done.
hi! thankyou for following me. :D may i suggest a great tea?
try this tea :D you wont be disappointed unless you don’t like campfire smoke taste :) http://yunnansourcing.com/en/2013-yunnan-sourcing-teas/2774-2013-yunnan-sourcing-autumn-ye-sheng-raw-pu-erh-tea.html
lol i quit drinking 6 years ago, tea has replaced it :) since you are a fellow tea drinker and the fact that i love these teas, here are a few to add to your wish list :D
2006 nan jian phoenix ripe puerh brick 100g
2014 Menghai 7582 Recipe Raw Pu-erh tea cake 357 grams
2013 Menghai Wei Zui Yan Ripe Pu-erh tea cake 357 grams
(special note on the wei zui.. its not strong in terms of fermentation taste. but rather compared to some of its sister recipes.)
Today I had a delightful time with this tea, brewed in my gaiwan, and enjoyed for a few hours. Yup, hours. It’s remarkable how much it gives and how forgiving it can be (when I remember to not cook it in too-hot a bath).
There’s something about sipping this tea that centers and soothes. I found calm on a Monday.
Nothing high end or fussy about this, it is nonetheless tasty and roasted, thus mellow. While it thrives in warmer water, it puts up with my office’s auto-heated water tap stuff and still offers just a little caffeine to get me through the day without napping at my desk.
A perfectly blend-able background for creative additions. It’s affordable, and the company has a staunch reputation as a fair trade and organic supplier.
do you find it that just by opening it, within a few days to a week, it acquires a sour smell? or is it just me?
I have not noticed this, frankly, but I also sometimes gently re-roast the leaves. And most often, I pan-roast barley and combine the two together for a really soothing brew.
On a hot night, I like nothing better than iced tea while I’m winding down. But most keep me up all night. With a very low caffeine level, I’m using this in the evenings. I make large batches every few days, and fridge in some canning jars I had laying around.
I love this tea with nothing added. The roasted-twiggy goodness really satisfies.