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drank Rice Tuo Cha Pu-er Tea Sheng by Tao Tea Leaf
894 tasting notes

Dry leaf is light in colour, smells like hay, animals, barn yard, slightly musty.

Steeped leaf is green. Hay, smoke, sticky rice, must.

Liquor is clear and gold. Rice is the dominant fragrance.

Rinse, let sit, 30s, watery, rice, like congee. Hint of sweet, touch of earth. A touch of vegetal on the finish, very subtle.
35s, Tuo is starting to break up more, very similar to first steep but there’s fermentation flavour on the finish
45s, 50s, 35s combined. Earthy, rich, mushrooms, astringent. Pretty intensely bitter.
30s, sweet, mushroomy, rice

Flavors: Astringent, Barnyard, Bitter, Earth, Hay, Mushrooms, Musty, Rice, Smoke, Sweet

Preparation
Boiling 3 OZ / 100 ML
3 comments
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boychik
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try shorter steeps and lower the temp. Sheng is good at 195-200F 5/7/10 sec ;-)

Anlina
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Thank you for the tips! I haven’t had a lot of puerh and I’m just figuring out how to make the best of it. I picked up three of these mini tuo, so I have a couple of more shots at steeping this better.

boychik
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sheng gets bitter easily. i recommend to make the shortest steeps possible, flash steeps until you feel more comfortable with the taste. ;-)

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Comments

boychik
Delete

try shorter steeps and lower the temp. Sheng is good at 195-200F 5/7/10 sec ;-)

Anlina
Delete

Thank you for the tips! I haven’t had a lot of puerh and I’m just figuring out how to make the best of it. I picked up three of these mini tuo, so I have a couple of more shots at steeping this better.

boychik
Delete

sheng gets bitter easily. i recommend to make the shortest steeps possible, flash steeps until you feel more comfortable with the taste. ;-)

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Bio

I grew up drinking jasmine green tea with meals, but really fell in love with tea on a trip to Britain in elementary school. My first great love was Earl Grey, and I still adore it and all its variants.

I discovered the beauty of loose leaf tea much later, when, on impulse, I picked up a few teas that were on clearance at a home store. My introduction to loose leaf teas were Masala Chai and Provence Rooibos by the Metropolitan Tea Co and an unknown brand of kukicha and gyokuro (little did I know what a precious treasure I’d stumbled onto with that.)

At the time I was lucky to live in a place with multiple tea shops and several places to have afternoon tea, which is a delight I still miss.

Tea is part of my daily ritual and a nice, affordable way to appease the collector in me.

I enjoy distinctive whites, greens and oolongs, flavoured blacks, and herbals that are heavy on the citrus, lavender or mint.

Rating rubric, to give myself some consistency:
0-15 Yuck, not even drinkable.
16-30 Disappointing, not really inclined to give it a second try.
31-45 Disappointing, but maybe there’s potential? Worth one more try, prepped differently.
46-60 Mediocre, not terrible but not memorable.
61-75 Not bad. I’ll definitely finish what I have and might buy again.
76-90 Very enjoyable. Tasty, complex, it’ll keep me coming back.
91-100 BEST! I love everything about it and I will drink it forever.

Beyond tea, I’m a sex educator, polyamory activist, and radical queer. I love backwoods camping, abstract painting, baking & cooking, nail polish, cats, ceramic sculpture, and home nesting.

Location

Winnipeg, MB, Canada

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