Pu Erh Dante

Tea type
Black Pu'erh Blend
Pu Erh Tea
Mushrooms, Wet Earth, Earth, Marine, Mineral, Smooth, Vegetal, Wet Moss, Wet Rocks, Grass, Wood, Honey, Moss, Fishy, Peat, Autumn Leaf Pile, Leather, Loam, Peat Moss
Sold in
Bulk, Loose Leaf, Tea Bag
Not available
Edit tea info Last updated by JulieWyant
Average preparation
Boiling 3 min, 15 sec 2 g 9 oz / 271 ml

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39 Tasting Notes View all

  • “I am officially, certifiably crazy. I tried this about a year ago, and it’s been one of the VERY few (only?) teas I couldn’t even get past the 1st sip. But I’ve decided to get back into pu erhs...” Read full tasting note
  • “Sipdown no. 110 of the year 2014. My inaugural use of the Yixing pot! It may not have been the best choice because I had very little left, not really enough to fill the 140 ml pot to one third or...” Read full tasting note
  • “2/3/14 3rd and last of a pu-erh flight. 3g/100ml gaiwan/212F Washed. This tea showed well in the gaiwan, and was easily my favorite tea in this tasting. The dry leaf had a pleasant...” Read full tasting note
  • “I can’t pronounce the name of this tea for the life of me, but that hasn’t stopped me from enjoying it! Steeped for an extra minute today, and I’m not sure if it unlocked an extra something special...” Read full tasting note

From Adagio Teas

One of the five main types of tea (white, green, oolong and black being the others), pu-erh tea stands apart with its uncommonly soft earthy flavor and woodsy tones. Unlike all other teas, pu-erh (pronounced ‘poo-err’) is actually aged. The tea leaves go through a natural fermentation process before the tea is gently dried. This creates a cup with zero astringency and a deep, rich body. Pu-erh is extraordinarily smooth and deeply refreshing. Our Pu erh Dante (the shou variety of pu-erh) gives a clean, damp forest aroma, dried mushrooms, leather, and earth. Some sweetness of figs or dates and a slightly creamy flavor. Mellow and grounding. If the flavor is too strong for you, simply dilute with water (which, interestingly, doesn’t work for many other teas). Pu-erh is extremely versatile – you can steep it for as little as 30 seconds or 30 minutes, whatever pleases your palate. It won’t get bitter and is great for multiple infusions.

This two-year-old shou (ripened) Pu Erh recalls the deep petrichor essence after the rains and the mellow smells of the forest floor at once sweet and earthy. Our artisanal grower, Xiao Zhang Luo, instills into each leaf of his Pu Erh love and experience. We extended his tea’s light, essence of lush mountains and fresh air with a fruity combination of mango, papaya, coconut, and apple to please the veteran tea drinker and novice alike. Rinse the leaves for 45 seconds, then discard the water before steeping fully. Brew 30 seconds or 30 minutes, it never gets unpleasantly astringent.

Pu Erh Tea | High caffeine | Steep at 212° for 3-5 minutes.

About Adagio Teas View company

Adagio Teas has become one of the most popular destinations for tea online. Its products are available online at www.adagio.com and in many gourmet and health food stores.

39 Tasting Notes

865 tasting notes

I am officially, certifiably crazy. I tried this about a year ago, and it’s been one of the VERY few (only?) teas I couldn’t even get past the 1st sip. But I’ve decided to get back into pu erhs again, and I’ve already had major success w/ Numi’s bagged version of their chocolate pu erh. I decided to use some of the frequent cup points I’ve banked to buy this and their pu erh poe so if I don’t like it, I only paid $0.75 to top off shipping. Now since I bought both and already hated this one once, you’d think I’d try the other one 1st. But nope. I want to conquer my fears.

It’s the middle of winter, so the tins were VERY cold. I smelled it right away and was shocked. Last time, the aroma of the raw leaves were that of a septic tank leak and almost made me vomit. But this time, they are much more faint. While there is the deep, complex aroma typical of black teas w/ a hint of earthiness and maybe even a touch of fecality, it’s nothing like I remember.

The preparation is also vastly different this time. Last time I steeped 1tsp (1.88g) in 6oz boiling water for 5 min. This time I went to Carolyn for advice. She suggested using 1g per 1oz water (I made a 4oz cuppa), rinsing the leaves in boiling water for 15sec, then doing a 20sec 1st steep. The only deviation I made from this was that I just just below boiling water for both the rising and the steeping because I wanted to preserve the health benefits.

I’m shocked at how dark the rinsing liquid gets… I almost cry as I dump it. But if adding this step is necessary for authentic preparation and a better cuppa, then that’s what I’ll do.

The 1st infusion is also very dark. Coffeeish. The aroma is like a lot of black teas: deep, complex, and earthy. I take a sip praying my gag reflex won’t kick in. And I’m pleasantly surprised. While it is deep, complex, and earthy just like the aroma… it does not taste like my worst enemy shoved me face 1st into a cow pie!

I am not a black tea person per se, but I am fairly certain that a person who is and prepares this tea using Carolyn’s recommendations will be quite satisfied.

205 °F / 96 °C 0 min, 15 sec

just a comment that pu-erh is not black tea, its as black as it is oolong. its a fermented tea and a category of its own


Yep, I actually just learned that. Sorry if my post made it seem like I thought it was- I was just comparing it to a black tea.


2nd infusion, 20 sec like last time @ the suggestion of Carolyn. Sometimes it’s hard to compare liquors from one infusion to the next, and this is one of those times. I do know it’s still very dark. The nose has a slightly more fecal point to it, but luckily the taste does not. Maybe even less than the 1st.


3rd infusion, 20 sec again. The only difference is the slight fecal point to the nose is all but gone.


I have a Pu Erh cake I got from Ocean of Tea that’s equally as “complex” on every brew.


4th infusion, still 20 sec. More reddish liquor this time and sweeter taste. My favorite infusion so far.


5th infusion, 20 sec. Nearly identical liquor and flavor as infusion number 4.

Peggie Bennett

That pu-erh lasts for soooo many infusions doesn’t it? I am really loving pu-erhs and that rich color. I am always surprised when I infuse again and that color is instantly dark like that. (On a side note, my hair stylist always knows me because I told her I wanted to go dark and she colored my hair a deep brown with red tones in it, I swear it looks like my cup of pu-erh! And she doesn’t even know about the tea!)


6th infusion, 20 sec. Ditto on earlier infusions.


7th infusion, 20 sec. The fecal nose is back, but very light. It isn’t evident in the taste though- it’s still very sweet.


8th infusion, wait for it… 20 sec. No change.


So glad that you were able to try it again! 8 infusions is a lot!


Not compared to a lot of teas I drink, but w/ others I always increase the steeping time. This one, while having a short steeping time, also uses a lot of leaf.


Glad you liked it! I don’t know that I would have been brave enough to try it again, so good for you!

It is fascinating how different each puerh steeping is. It is a very complex tea.


@Carolyn, actually I’m finding them very a like. What surpises me is that even though I haven’t increased the steeping time, it hasn’t gotten weaker.


9th infusion, 20 sec. As much as I love it’s durability, I’m getting really sick of this- dumping the leaves and calling it a nite.


You mustn’t give up!


I’m sick of it so I don’t want to waste tea or my time drinking tea I don’t enjoy anymore. And there’s so much leaf (4g) that I’m afraid it’d rot being wet in my ingenuiTEA all nite.

I ♥ NewYorkCiTEA

Nice post and way to go enjoying the puerh.


Thank you for the detailed steeping notes! I didn’t want to follow the “212 degrees, 5min” posted on the tin, so I came to Steepster hoping for a more thoughtful approach – yours (via Carolyn, I suppose) is perfect!


NOOO that steeping suggestion is a bad one! What’s wrong w/ Adagio?


Adagio has a generic “Black Tea” label with those instructions :( Apparently they consider Pu-erh black.


Unfortunately a lot of companies do. Their steeping time on their whites and Japanese greens are way off too. I even like most of their oolongs at 3 min over their suggested 5.

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2036 tasting notes

Sipdown no. 110 of the year 2014. My inaugural use of the Yixing pot!

It may not have been the best choice because I had very little left, not really enough to fill the 140 ml pot to one third or so. But I chose it because I had tasted it fairly recently and remembered what it tasted like well enough to compare the taste from the porcelain gaiwan to the clay pot.

This is a fascinating experiment in so many ways. First, there’s a definite effect on the taste of the tea. Though the tea is underleafed and a little watery tasting, it is also somewhat rounder than I recall it tasting before. So the clay is doing something. I just can’t tell how much of the taste difference is because of the underleafing or whether some of it is the pot drawing flavor into the clay. The little pot pours fast and very evenly! I expected to taste some clay, but I don’t really.

I got a little worried when I did the “clink” test on the pot because it doesn’t ring like a bell. It has a high pitched metallic clink, but not the ringing sound I heard on this Youtube video. http://www.youtube.com/watch?v=J_OoIxP5zYE

I was impressed, though, by how quickly the water I poured on the outside of the pot was absorbed into the clay rather than rolling down the sides. Really fast. And I sniffed the pot (okay it had tea in it but still) after pouring hot water over it and it really does smell like a hot rock rather than something muddy or earthy. I take all of this as signs it’s a good little pot for the price.

While I was enjoying this experience, I might have accidentally ordered another pot or two from Yunnan Sourcing.

If you don’t see me online for a while it’s because the BF has tied my hands together to keep me from ordering more teaware. He very rightly made the comment that the whole point of us drinking tea was to clear space in the house, which I’ve been filling with teaware purchases, and which can’t be sipped down. I can safely say, though, that the ratio of space taken by tea to teaware at this point is probably about ten to one at least, so I can stop now (or soon) and still come out ahead. ;-)


Omg what have you ordered fr YS? I’ve been I that site for hours deciding on a pot.


You go girl!!! I am living my yixing wants vicariously until I order my own…i’ve been eye-balling some Mandala teaware…

Sami Kelsh

Heehee, who needs space when you can have an abundance of teaware? Priorities!


Glad I’m not the only one who participated in successful experiments today!


I might have accidentally done the same thing. I ordered another one and then while I was at Zhi yesterday – they made me a screaming deal on the adorable one you see in my photo. So um, yeah. Three.


Oh and um, I have a pu-erh cake coming too.


I may have accidentally ordered the Golden Zhu Ni Dragon Egg and the Bao Lan Zhu Ni Yu Lan….




scribbles, which of the Mandala are you eyeing? Sami, heh, I am with you on the priorities, but we really do need to reclaim some space in the kitchen. Just to a manageable level. ;-) Keychange, yes, I, too, am glad that we both had successful experiments today!

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114 tasting notes

2/3/14 3rd and last of a pu-erh flight. 3g/100ml gaiwan/212F Washed. This tea showed well in the gaiwan, and was easily my favorite tea in this tasting. The dry leaf had a pleasant earthy / barny aroma, the wet leaf had the same nice scent but stronger, and the brewed tea carried the same flavors in an enjoyable very earthen tasting way. IT was very nice to taste this tea in context with other pu-erhs. I’m coming to think that Dante is a good classic beginner’s pu-erh. I sort of think I might order a sample of it, to see how the (presumably) younger Dante fresh from the shop would compare to my current several years old tin, which is (presumably) better for having some age on it.

Boiling 0 min, 15 sec 3 g 3 OZ / 100 ML

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104 tasting notes

I can’t pronounce the name of this tea for the life of me, but that hasn’t stopped me from enjoying it! Steeped for an extra minute today, and I’m not sure if it unlocked an extra something special or what, but it was delicious! Smokey tones, a rich, dark color, and an earthy/smokey aroma combine to form a potent black tea that can easily be enjoyed by itself on a cold, damp morning.

Boiling 6 min, 0 sec

Pooh Errr Don-tay:) I’m just now getting back into pu erh’s after trying this when I knew absolutely nothing about tea. I thought it was absolutely vile the 1st time so I pray this time is different. Do you rinse it 1st?

Cory O'Brien

@Cofftea – I didn’t rinse it. Are you supposed to? I like strong teas, and especially smokey teas, so this one was right in my sweet spot. That said, I can see how people wouldn’t necessarily like it, so it’s going to be a hit or miss type tea. I’d give it a second chance though, because you never know what your refined palate is going to enjoy! ;)


Yep Carolyn suggested I rinse. There are a few Pu Erh threads here you might enjoy.

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176 tasting notes

MY FIRST PU ERH YEAHHH! This one was also quite a bit smokey I guess? NOT AS MUCH as the lapsang but still very earthy and smooth! It’s another one I’d like to try again sometime; in fact I’d really like to get a better taste of pu erh in general. ANYBODY HAVE ANY SUGGESTIONS?


I began reading some reviews by looking at the puerh list under the tea’s tab above and the most popular ones. I picked some to try. That was my method (also certain people and companies were favorites). Ask for samples too.

wish i had a punny tea name

OH sweet! Thanks you guys!

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176 tasting notes

I went ahead and prepared this one before reading Cofftea’s note. I was supposed to rinse the leaves? Whoops. The only other Pu-erh I’ve ever had is Maiden’s Ecstasy by Samovar, and I had to rinse those, so I guess I should’ve known.

The smell is fishy, like how Maiden’s Ecstasy was. It is a very dark brown color, almost like coffee. It tastes like dirt, and not in a good way. I’m going to abstain from rating this one because I didn’t prepare it the right way. I’ll try it again another time and then give it a proper rating.


I’ve had the Dante before and I agree that it’s not the most flavorful of teas and certainly not representative of puerhs in general. My recommendation: near boiling water, 10-25 seconds per infusion.

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23 tasting notes

Got this as a sample from Adagio. The leaves are a dark tan with red tones. It is not as dark as most pu-erh teas I have tried. I steeped it for 2.5 min in a large Adagio tea cup and infuser.

The color of the liquor reminds me of a lightly brewed coffee.The aroma of the tea is musty, earthy, almost salty fish aroma we love of the pu-erh teas. The flavor is not a strong robust flavor I am aquanted to with pu-erh tea. This has a slightly sweet mild flavor.

The more you drink the cup the more the characteristics come out. I hold the tea in my mouth and swirl it around and the earthieness comes through with a bit of smoke. The after tast is not bitter nor are the tannins overpowering.

Its not a bad pu-er, but it could use some ageing. Its like a above average teenage student that has so much potiental but lacks the time. If someone would take it under its wings and be patient with it, greatness could come through.

In conclusion,
Adagios pu-erh dante is not a bad pu-erh tea, but really needs to be stored away for a while to mature to what it could be. If you are looking for a quick pu-erh it is not bad and I could reccoment it. It could be a gateway drug into the world of pu-erh.

200 °F / 93 °C 2 min, 15 sec

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4 tasting notes

This was my first experience with Pu Erh tea, and my first time hating something I tried from Adagio. I’m glad I went with the sample size, because I actually ended up throwing this one at (another first). I got a little worried when I opened the tin and was hit with a rather fishy smell. But I was hoping the taste would be different. It really wasn’t. Earthy is fine, I usually like earthy. Fishy, however, I don’t like.


Fishy? I’ve never heard a tea described like that before :( EEW!

Emily Lind

Yeah, it was not a pleasant experience.


You should be a part of freecycle.org. That’s how I regifted my pu erh dante. Throwing away even pu erh is a sin!:)


I wouldn’t call mine a bad experience, but I certainly had a similiar reaction. Not fishy, but the earthiness of this tea was too much for me.

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266 tasting notes

After enjoying the Nor Sun puerh a lot a friend recommended that I try Adagio’s Pu Erh Dante thinking I would like it which is coming full circle for me as Dante was the first puerh that I had years ago. Brewing it I can tell that this one is more like a traditionally stored puerh, although it falls a bit short of the Nor Sun in my opinion. It has deep earthy taste to it but it lacks the bit of mellow sweetness edge to it that comes along with a good earthy puerh in the earlier infusions. Although to its credit it does pick up some sweetness or at least the earthiness fades enough to balance it out by the 3rd infusion.

Boiling 0 min, 15 sec

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3 tasting notes

The first pu’erh tea I tried that wasn’t flavored, and the one that will always have my heart. Oh, Dante, how I love thee.
Being one of those weird people who finds comfort in the off-putting smell of pu’erhs (my last order of Dante, from what I can recall, smelt like a combination of fish and wet hay), I never pre-rinse the leaves before enjoying a cup. I do 1-2 teaspoons in my teapot, cover the leaves with boiling water, and steep anywhere from 7-15 minutes.
The color is a rich, dark, reddish-brown, and the earthy/fishy smell is overwhelming (in a good way, and only if you steep it for as long as I do) when you first take a sip. One of my favorite things about the tea is that, no matter how short or how long you steep it for, it never gets bitter—though I guess that holds true for most pu’erhs. It’s a very dark tea with a rich, full-bodied flavor that pleases the palette and goes well with just about any meal: pre, during, or post.
I find Dante more enjoyable than it’s Poe counterpart, as well as Rishi’s Tuo Cha cakes, due to the lack of “sweet” overtone that overpowers the earthy flavors in the others. Dante, as mentioned before and by many reviewers above me, is dark, yet complex and mellow all-in-one. I recommend it for coffee drinkers looking for a suitable tea replacement, and to anyone looking to try pu’erh teas.

Head’s up: your significant other will more-than-likely hesitate to kiss you after you drink it if they’re not fans of pu’erhs. :)

Boiling 8 min or more

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