A real good Taiwan-stored Pu’erh, and only the first steeping had hints of earthy compost and fresh fish. Then it was smooth sailing through sixteen steepings of lovely, sweet, aromatic and tongue-pleasing tea, ranging from deep dark walnut to red oak to light copper in colour. Mine was a sample-size gift from BTTC last year, and I don’t know if it’s still available. You can see how the starting dry leaves differ from the spent leaves after the 16th brew in the photos I’ve posted & close-ups. I would buy this as a routine morning tea if I could get more!

Boiling 0 min, 30 sec 4 g 4 OZ / 118 ML

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Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker (and Email) since the glory days of AOL in the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL!
Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!



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