Hmm no love for this one on Steepster. Between “flavorless” and “disgusting” with a slight fishy smell and no earthy notes. Well, I guess I can be grateful I followed my natural instincts and steeped it between 30 secs and a min instead of the recommended 5 mins because honestly I’m getting a nice sweet shu flavor here with chocolate and caramel notes. Bonbon indeed.

I’m sure some may consider these notes light, but I’m very used to picking up on the subtleties of shu, since I am a whimp or a gongfu master, you pick (kidding about the master bit, mean no disrespect to those who have earned that title, I’m a total novice) and I usually only steep them for a few seconds.

So thanks Michelle I actually do enjoy this! DAVIDs or any large tea chain would not be my go to source for pu’er but I am glad I got try these for free! I will hold off on rating it to see if it resteeps well and whatnot, because right now I want to give it an 80 and everyone else is 50s and under.

205 °F / 96 °C 0 min, 45 sec

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.


Baker Street, Berea, Ohio

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