“I’ve had this for awhile, so I finally decided to take it out. I’m not going to go into too much detail about this brew, for it wasn’t that complex. The dry leaf gave off a Shou earth aroma. I...” Read full tasting note
“Thanks for the tea, MissB! This is kind of interesting. From various notes, and the description here on steepster (their website is down…), it’s supposed to be a super fancy puerh. But I’d have to...” Read full tasting note
“sent this as a free sample. Not feeling too well today, but ive really wanted to try this one out as im beginning to get a taste for puehr now i have tried some nice ones and got the brewing method...” Read full tasting note
“New experience… This was fantastic, but I’ve never had a pu’erh do what this did: I am 100% sure that this liquid was thinner than all other pu’erh that I have ever drank. It was really interesting...” Read full tasting note
(Image courtesy of redblossomtea.com.)
From redblossomtea.com:
"In the mid-1980s, we imported a rich shou pu-erh we called simply "Grand Pu-erh." It was the tea that we weaned our pu-erh connoisseurs on. We brought in two shipments since the original and sold out. Our next Grand Shou was from 1997, and kept up the reputation as our richest and favorite shou.
This year, we present the 2006. Harvested from the wild and aged for seven years, the new Grand Pu-erh comes from the tea mountains of Lincang, southwest Yunnan Province. It was crafted as a "shou" tea, which means the maocha (or "raw tea") was taken through a process of controlled accelerated fermentation. The acceleration increased the rate of aging and in the process created a rich, malty tea.
The initial aroma is one of fresh earth and malt. Brewed, the tea exhibits an underlying sweetness and clarity of flavor that is surprisingly delicious, with a complex finish that reflects its dry storage."
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