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tanluwils drank 2009 Organic Old Tree Cha Puerh Tea Cake by Puerh Shop

145 tasting notes

Very strong stuff. Pleasant and pungent honey-like fragrance, deep complex flavors, with notes of citrus and a long sweet finish. Fine for current consumption if you have a strong stomach like me (I prefer strong flavors in general). Highly recommended for those who can wait 5 years for that cha qi to mellow out into something amazing.

Recommendation: Don’t be like me and store it next to a box of bar soap. Though it had no effect on the brewed tea, I now have to air out that bar soap smell. Must store in a place with no odors!

Flavors: Bitter Melon, Cacao, Citrus, Fireplace, Forest Floor, Green Apple, Honey

Preparation

195 °F / 90 °C 1 min, 30 sec 2 tsp 5 OZ / 147 ML

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Bio

My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
heicha
shu pu’er
herbal teas (not sweetened)

Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)

Location

Washington, DC

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