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“I’ve been exploring puerh teas for a year or so now, and have come to find that the sheng (green or raw) type, initially feared and hated, is now my preference. Raw stuff is a work in progress,...” Read full tasting note
“Based on the fact that I purchased more pu erh (sheng) as well as my 1st pu erh knife today and Jenn-cha’s own pu erh tasting note I decided that it was time to just break down and try...” Read full tasting note
“Thanks to Schoolbus39 for sending this sample. This is my first tea from Adagio and my first golden Pu-Erh that wasn’t in a blend. I am very much a fan of the darker Pu-Erhs. Out of the can a...” Read full tasting note
“Compared to my other shu pu-erh from adagio this one is a lot more interesting. Sweeter and lighter in the first steep (after rinse) but still rich and complex, a slight brown sugar quality. This...” Read full tasting note
Black, fermented, and aged tea from the Yunnan region of China, Pu Erh tea, perhaps the most esoteric of Chinese varieties, has a pronounced earthy aroma and taste. It is very popular in China due to its medicinal uses. If you enjoy the unusual character of Pu Erh teas, you will love this exquisit specialty comprised exclusively of long, golden leaf buds. The rich, brown liquor has a surprisingly fresh aroma and offers smooth, full-bodied flavors of wood, leather, mushrooms, and the trademark Pu Erh pungency. Adagio’s suggested parameters: 3g/8oz boiling water for 3-5min. Good for multiple infusions. Editiors note: Adagio consideres Pu Erh a black tea and treats it as such. To give it the individuality it deserves (You wouldn’t like to be called Deborah if your given name was Debbie or Michael if your given name was Mike, would you?) I suggest a leaf:water ratio of 1g/1oz. Use boiling water and rinse it for 10-20 sec and disgard. Continue steeping using boiling water for 20 sec until you find the flavor too weak for your taste and increase by 10 sec.
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Sipdown no. 124 of the year 2014. Back to the gaiwan for the final serving because not enough leaf left for the Yixing.
I still feel somewhat intimidated by pu erh and I’m not sure why. I think I just need to drink more of it. Desensitize myself to my fear, so to speak.
I hope this will have provided me with a good baseline for a higher quality, unflavored shu as I sally forth into the pu erh world.
Ive been exploring the pu world as newbie myself. I LOVE it. I’m totally in love with Mandala Special Dark. Its loose not a cake and its divine!
Awesome!