It probably didn’t help that I didn’t observe a typical gongfu prep for this. It also probably didn’t help that I was eating sharp cheddar-laden chimichangas at the time. That said, I brewed this as I would an oolong (but with boiling water), and it was a perfect sheng. Muscat grape notes, shades of maple leaf, pear, and some earthiness trailing on finish. When I think of aged sheng pu-erh, I think this. Flawless.
Thanks to seykayay for this little treasure.
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Mmmmm. Puerh Chimichanga. Maybe 52 teas will do something with that.
@Seykayay – Do it! Right this second!
@Cloud Mountain – Y’know…I would actually drink that. Heck, I had their bacon tea and liked it.
How about arroz con habichuelas? What’s a savory dish more earthy and pu’erh friendly than the staple protein combo of the western hemisphere?
Can’t say I even know what that is.
Sorry. I’m from Florida, so you might know it as arroz con frijoles? Also known as rice and beans.
Mmmmm. Puerh Chimichanga. Maybe 52 teas will do something with that.
@Seykayay – Do it! Right this second!
@Cloud Mountain – Y’know…I would actually drink that. Heck, I had their bacon tea and liked it.
How about arroz con habichuelas? What’s a savory dish more earthy and pu’erh friendly than the staple protein combo of the western hemisphere?
Can’t say I even know what that is.
Sorry. I’m from Florida, so you might know it as arroz con frijoles? Also known as rice and beans.