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TeaEarleGreyHot drank Aged Tangerine Peel & Gong Ting Ripe Pu-erh Tea Cake by Yunnan Sourcing

102 tasting notes

Brewed some more of this today, amidst the snow-covered yard and frosty weather. I’m liking this 2010 ripe puer more and more. No added spices or herbs this time, just straight from the cake. The citrus peel has mellowed and is not screaming of tangerine, or anything else. Just a nice, subtle addition to the flavor profile. (You will have no difficulty identifying it, but it won’t blow your underpants off as do some Earl Greys.) Raising my rating to 85. Since I have several cakes, and YS is sold out, I’m willing to gift samples to regulars here, just send me a request. I brew 5g in a stainless infusion basket, with 8oz boiling alpine spring water for 10s to a few minutes, successively, after an initial wash. Cheers!

Flavors: Citrus Zest, Creamy, Leather, Nutty, Sawdust, Tea

Preparation

Boiling 0 min, 30 sec 5 g 8 OZ / 236 ML

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Bio

Pan-American: Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker since the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL! Note that my sense of taste varies from the typical, for example I find stevia to be unsweet and bitter. My revulsion to rooibos may be similarly genetic.
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Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!

Location

Chicagoland-USA

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