Rice Pollen Green Puerh

Tea type
Pu'erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by teabird
Average preparation
205 °F / 96 °C 0 min, 30 sec

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  • “1st steep, 1st impressions: okay, so green/raw/sheng puerh is clearly a whole different animal from black/cooked/shou. Noted. Seconds impressions: smoky aroma, warm cream/pale orange color,...” Read full tasting note
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1 Tasting Note

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412 tasting notes

1st steep, 1st impressions: okay, so green/raw/sheng puerh is clearly a whole different animal from black/cooked/shou. Noted. Seconds impressions: smoky aroma, warm cream/pale orange color, smoky/grassy/complex flavor profile. Not a hint of barnyard or fish. Did I just spoil myself for lesser puerhs? :(

Holding off on the numerical rating for some longer steeps
Steep 2, ~2 minutes, boiling water into room temp pot. Same warm gold color, slightly fainter aroma; this is reminding me of a Formosa Oolong in character.
Steep 3, ~3 minutes I think I’ll try cooler water on the next steep, because I’m getting some very roasty toasty notes but not a lot of depth; this tastes like it ought to be bitter, but of course it’s puerh so it isn’t actually.
Steep 4, 4 minutes. Did the boiling water → cup → pot this time, so it ended up around 180°F. I don’t think I mentioned yet, but the leaves are big and beautiful, dry and wet. Very little scent; I think I should start upping the steep time more, but I’ve certain these leaves have more to give. Still a nice pale gold color, and the flavor profile hasn’t changed much (smoke, hay, roasty), but the flavor isn’t as intense this time around.

Preparation
205 °F / 96 °C 0 min, 30 sec

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