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I got a few of these ‘instant puerhs’ because I had a lot of little samples of expensive puerh, but I wanted something I could make and drink guilt free while thinking about the generic qualities of puerh, an unfamiliar genre to me. Also I’m lazy lol.

Quite a dark color, not totally clear, and I taste something nutty and umami that I identify as storage, so it feels like this was from relatively mature tea. The green foil wrapper says ‘gu shu / cha gao’. The brassy green flavor of sheng is present, also a hint of chocolate, and the aftertaste has the bell pepper spiciness that jingmai has. The body is thicker than the jinggu cha gao, which was a bit light and watery for my taste. I get some qi from this. There’s a lingering impression on the mouth, but it’s hard to pinpoint, probably because I had some astringent green tea not long ago. It seems like this method can actually preserve a decent representation of the complexity of the puerh, if done well. I think I’ll use double the dosage next time I try the jinggu.