81

Huzza!

Finally got through the attic taste! Too tired to write anything worth while but how I “fixed” the tea was breaking it up to little sample size chunks and leaving it in a humid (75%) container for a week or so. It was not terribly complex nor did I get any of the intriguing sherry, red fruit flavors this time but Im happy to say it does not taste of dusty attic either. I am willing to amp up the steep time and leaf next session to see if I can coax anything pleasant out of it, all I tasted this time around was ever so slightly fruity old book but in a nice way.

My standard reference point for aged puer and I will except nothing less.

Preparation
7 g 3 OZ / 100 ML

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Reputable Companies I have narrowed down to over the years and my personal purchase preferences from each

Origin tea (Gao Shan Oolong)
-Eco Cha (Taiwanese Teas)
-Rishi (Great starter for Taste Profile Footing and high quality teaware)
-Yunnan Sourcing (Teaware, Black, Pu er)
-White2Tea (Curated Pu er)
-Essence of tea (Curated Pu er)
-Yuuki-Cha (Japanese Teas/Teaware)
-Teavivre (Chinese Teas)
-Jing Tea (High quality Chinese)

“You can go a week without food, but not a day without tea."

Numerical rating personal meaning
70-75
#Bulk#
Drinkable but would not purchase

76-80
#Traveling/Tumbler/Office Tea#
Willing to pay up to $5/oz

81-84
#Staple#
Willing to pay up to $8/oz

85-89
#Reserve#
Willing to pay $10/oz

90-99
#Experience#
Priceless

I try to refrain from numerically rating a tea until I have tried brewing at least an oz of it with various different parameters and vessels (hotter/colder water, longer/shorter times, yixing/gaiwan etc)

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Hovering over my tea table

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