2020 SUPTEAHEADS

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by mrmopar
Average preparation
205 °F / 96 °C 3 g 2 oz / 50 ml

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2 Tasting Notes View all

  • “Gongfu! This pu’erh is a bit outside of my usual preferences but I’m finding it surprisingly thick in mouthfeel with a brothy vegetal creaminess and a bit of a slight bitter/medicinal edge. As...” Read full tasting note
  • “Very sweet, touch of smoke. Peach plus something deep and earthy. Pale yellow, sweet, sour. Cooling feeling. Saliva. The first cup immediately makes my head feel heavy and my brain slips into a...” Read full tasting note
    84

From white2tea

2020 SUPTEAHEADS
$68.00
A limited edition tea pressed in 2020 using a blend of aged material.

Abundant and complex flavors and aromas with a thick bodied soup and a long lasting huigan (returning sweetness in the mouth). A blend of a couple of teas with a little bit of age on them that come together in a forceful medley. Great for drinking straight away or aging as you see fit.

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2 Tasting Notes

11804 tasting notes

Gongfu!

This pu’erh is a bit outside of my usual preferences but I’m finding it surprisingly thick in mouthfeel with a brothy vegetal creaminess and a bit of a slight bitter/medicinal edge. As advertised, that back of throat sweetness/huigan after the swallow is strong! Session is still ongoing, so we’ll see how the next few steeps come out – but right now I’m appreciating changing it up a bit from the soft and floral or more syrupy and fruity sheng puerh that I often lean more towards!

Photos: https://www.instagram.com/p/CPOXHi9AopZ/

Song Pairing: https://www.youtube.com/watch?v=8hdmBskWyAg&ab_channel=CataldoBandCataldoBand

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84
33 tasting notes

Very sweet, touch of smoke. Peach plus something deep and earthy.
Pale yellow, sweet, sour. Cooling feeling. Saliva. The first cup immediately makes my head feel heavy and my brain slips into a floating tank.

At the initial steeps the leaves smell really comforting, I get vanilla, high-pitched greenness, some pungency.
The liquor is thick, mouth coating, and leaves a lingering saliva-inducing sweet/sour taste all around the mouth and some light tingling feeling in the throat. This aftertaste evolves and changes to ripened grapes. My mouth feels cold.

Then hay, candies, white grapes, some fermentation smell. This tea doesn’t feel more than 2 years old. Maybe I’m wrong.

As I keep going it gets really thick, sweet and pungent. The aftertaste rises from the throat. My body is relaxed and tense at the same time, my head is floating. I’m trying to understand the differences on “qi”, but, for now, the teas I try make me feel in a similar way. I keep observing.
As I’m typing this the huigan keeps going as if I just ate some white grapes and in the act of swallowing them they got stuck in my throat.

I get a “clay” aroma from the leaves, the liquor keeps pushing and being less thick, more spicy and cooling. After 6 steeps start I start feeling a more pronounced bitterness/astringency, but still enjoyable.

The leaves start smelling like sweet vanilla. The soup thins out, keeping an enjoyable cooling and sweet profile.

I’m thinking it would be cool to drink puerh in reverse. Like starting from the later infusions and going backwards. This because in a session one’s get slowly saturated with tea, and maybe the later steeps are often less appreciated (?).

Anyway, I like this tea. Looking forward to try many more.

Preparation
205 °F / 96 °C 3 g 2 OZ / 50 ML

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