No review, just a brief note to myself that I found this to be a clean (maybe a vague mushroom quality without a first rinse, but no fishiness, or other off notes from the fermentation), mellow, earthy shou with plenty of longevity (10 – 15 infusions over 2 or even 3 days) and moderate caffeine. Probably better as part of a meal, but not bad on its own. The first ripe puerh I’ve considered picking up a cake of (which ended up being sold out in any case)…

Boiling 0 min, 15 sec 10 g 5 OZ / 150 ML

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Converted to Oolong and beyond starting around ’98 or so when I was hanging out at the Tao of Tea in Portland.

Expanded my experience with green teas when I moved in with room-mates who were Chinese scholars, workers at the Japanese Gardens (including the tea room), etc.

Always looking to improve my education, but will concede my pedestrian tastes (e.g. breakfast teas brewed strong enough to stand your spoon in).

Trying to focus more on the qualitative over the quantitative in my reviews, so you won’t see me give too many scores/ratings at the moment…


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