drank Naked Pu-erh by Tealux
19 tasting notes

A very serious and mature tea, with which one must tread carefully. The bag is almost empty, but after sensitizing myself over time to try what I would consider the maximum amount of leaf/strength, I finally feel this tea to the root, so to speak.

If I had no clue of what to call it, I would call this “chocolate malt” puerh. When made strong, there is an ineffable chocolaty flavor that stands out even through the heavy and pungent marshy peat flavor. It pairs very nicely with the rich malt for a sweet, thick cocoa cream taste. I still have not pinpointed the subtle note of fruit, and doubtfully ever will, but it is a pleasing note—leaning toward sugary date, perhaps sour plum.

My only caveat, the tinge of earthiness; not the pleasant soil-ish mushroom taste, but the unwanted dirty mud-earth taste muddled with it, that you sometimes find occupying your ripe puerh. However, the mouthwateringly sweet aftertaste, married with the satisfyingly lingering dry mouth-feel makes all the difference. If you like a dry, rich chocolaty malt, give this loose leaf a brew!

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I drink tea to calm my anxiety and focus my thoughts away from distracting gobbledygook, like scraping the flotsam from the brim of the bowl. It also helps me to breathe, and helps keep my sense of smell and taste sharp.

All in all, I think it’s a matter of how you want to approach and experience YOUR brewing process, and not ultimately a reflection on the infusion thereby derived. In other words, one can yield consistently familiar results one way or the other, whether with spoon or scale, steam or gauge, motions or timer, and measuring cup or gaiwan.

To put it simply… oh, just make the tea!


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