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Courtney drank Master Han's Shu Pu'er 2002 by Verdant Tea

1443 tasting notes

After the success of Butiki’s Puerh Tuo Cha the other day, I decided it was time to dig this one up and steep it already. It’s secretly been driving me nuts in my sample drawer for a while, but the world of pu’erh is daunting.

I’m really finding it difficult to get past the scent of this one, but I can taste a wee bit of earthiness here beneath that scent. I feel this one has potential, and at this point it’s definitely me and not the tea. Perhaps in due time, as I possibly explore more pu’erhs I’ll come back to Verdant.

Thanks akgrowngirl!

Preparation

205 °F / 96 °C 1 min, 45 sec

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I love black tea and this is usually what’s in my mug. I’m also happy to enjoy a cup of green or red rooibos (green preferable to red), herbals, oolongs (unroasted/green and red preferable to roasted), whites, and subtly flavoured greens (mango or pineapple, yum!).

Likes:
Raspberry, strawberry, peach, rhubarb, passionfruit, blackcurrant, redcurrant, fig, and most fruits in general, maple, creaminess, hay, biscuit, lavender, and cacao/dark chocolate.

I enjoy bergamot when paired with flavours that mellow it (Camellia Sinensis Earl Grey Cream is one of my favourites).

Dislikes:
Any smokiness at all, stevia, too much blackberry leaf, rose, jasmine, ginger (except in chai), cinnamon-heavy teas, anything cloying or fake/candy-like.

I’m vegan with an allergy to potatoes, so I avoid any animal products in tea, along with sprinkles as these often have potato starch (I usually just pick them out of blends).

she/her/hers

Last updated January 2023.

Location

Canada

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