Acclimatization is important for tea when shipped from abroad. Always make your tea rest for at least several weeks before tasting. Pu-erh teas take more time to acclimatise. Continue reading
High grade small ripe pu-erh cake, made of tiny golden leaves. Best ripe puer I’ve tried yet. Continue reading
A very good tea with clear scent of almonds and some mushroom. I feel it needs more time to steep to get a full taste. It’s not getting a bitter taste with any steep time. Continue reading
Examine your pu-erh cakes carefully and regularly, don’t allow any mold to form on it. Continue reading
Trying a sample from Myanmar material raw puer 200g rare young bing. A result of China – Birma border trade. Continue reading
This came from China in a bad condition, it was smelling of a post office, and had paper taste. After half a year it became a very good and tasty tea. Continue reading
Trying green Pu-erh sample from Wan Link Tea House, called Sheng Pu Er Qi Zi Bing ‘Mang Fei Mountain’, 2009. It will surely get better as time passes. Still it’s freshy, apricot noted and definitely tasty after 5th steep and more. Need to taste more puers for sure. They could be very complex and outstanding. But this is my first tea review! Continue reading