Instead of yixing pot this time I used a simple celadon-glazed gaiwan so that the tea has more space and can express its fragrance better, and also because this puer is rather on the younger side, in which case I seldom use pots.
Short infusions first about 3-4 sec, later 5-10. Temperature rises from 85 to 90.

3-4 sec: there’s a remarkable — rather unique when talking about puers — fiery scent that almost hits me right after infusing the leaves. It also appears in the taste, and remains through the first 4-5infusions. Besides this fiery aroma, the tea is quite smooth, and deep. Despite the two, hardly compatible features, the tea is well-balanced, and has a beautiful calmed ambiance.

Let’s see what lies beyond the taste. In the first infusion I was mainly occupied by this fascinating ember flavour, but when I moved on to the second one I noticed a major heating effect. Looking out the window to the cool, rain-soaked city I knew it’s the very best tea for the moment. This strong warmness protects from catching cool and gives a cosy feeling. A deep elated chaqi appears as well, and flows through slowly in the whole body.

Later — from around the 4th infusion (5-8 sec) — the tea gets smoother.
As the fiery notes fade, the tea’s main structure appears. Deep, milder ‘puerish’ taste with a lightsome woody (still bit smoky) scent.


All in all it’s a great, unique puer that I definitely do recommend!

Flavors: Fireplace, Smoke, Smoked, Whiskey

190 °F / 87 °C 6 tsp 180 OZ / 5323 ML

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Young, experienced and nonetheless curious tea consumer.
From tea-to-tea I’m learning and improving my tasting skills.
My profile is rather about puer (both sheng and shu) and oolongs for which I use gongfu method (with yixing pots, each reserved for a single type of tea) as well as genpao (gaiwan, or small glass teapot).
I’m rating my teas based on type, processing technique, harvest time and region (if puer, mountain specifically). My rating numbers, highlighted in green, refer to the extent to what I enjoyed the tea:
- excellent tea, worth a high price (90-100)
- great tea, will buy often (80-89)
- good tea, but nothing really interesting (70-79)
- nothing really wrong, but wouldn’t buy (60-69)
- poor quality, won’t drink again (below 60)
I also use a 7-stage assessment system which refers to the over-all quality of the, regardless type, process, and harvest details.

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