Results: A unique smokey profile laced with lots of roasted nuts & the warm flavors of a campfire. The exceptional rich flavor profile makes this tea a great choice to pair with cheese & meat plates or any other rich course. Later infusions were remarkably sweet & worth waiting for.
Origin: Bulang Mountain, Menghai County, Xishuangbanna, Yunnan Province, China
Tasting: 3.8 / 212°/ 110ml / rinse 2 x 20 steep 20 -25-30-60-90-120-210 (seconds)
Gong-Go Gear: Gourmia GTO9815 (avail via my Amazon affiliate link)
Average number of infusions: 8
This was a tough review. I don’t have any experience with pu’erh teas and have a big learning curve when it comes to reviewing them.
I purchased a number of samples from Teavivre which included two 10gram samples of their Palace Ripened Pu-erh Brick Tea 2007. My first try was not a success. The infusion was tar think and just as black. If I’m to be completely honest, it also caused an acid reflux flare up. I refused to toss it down the drain though and by the fourth infusion I was getting into it and decided to do a little research as the flavor profile was just much too strong for my palate. Luckily I found the following from Yunann Sourcing:
For ripe pu-erh I typically wash the leaves twice for a period of about 15 seconds each time. The second/third infusion is to be drank. The first one/two infusions wash the leaves and prime them, use the tea water to wash the cups. The third and fourth infusions don’t require long infusions times at all (20 seconds or less).
Since I still had 10-grams left, I decided to change from a gaiwan (I’m not very good with these) and went with my Gourmia GTP9815 instead
This time around I found this pu’erh to be lovely! I also found that it paired wonderfully with cheese and cold meats. If I had more, I’d be serving it with the first course of my Christmass dinner. Fortunately, I still have half a tin left of that Mystery Pu’erh I reviewed a couple of weeks ago and will use that instead.
Campfire smokey with lots of toasted nuts and that fermented umami I’m learning to adore, I really enjoyed my second round. There were strong roasted sweet chestnuts notes that I couldn’t get enough of.
By the sixth infusion, the brew was very light. I’ve heard of boiling pu’erh at this stage but my kitchen is in full-blown holiday baking mode and I’ll have to save that for another time. If you been meaning to try pu’erh, this is a great place to start. Just be sure to give it a good double rinse first.
Musty dank forest notes.
Dark pressed brick.
Dank & dark, unlike any other tea I’ve drank
The richest tea I’ve ever drunk full of earthy, smokey & nutty notes
Thick and oily.
Gong-Go Rating Infusion 1 :
Incredibly dank strong but not bitter.
Gong-Go Rating Infusion 2 – 3:
Deep musty forest.
Gong-Go Rating Infusion 4 – 5:
Much more balanced and nuanced with notes of sweet roasted chestnuts.
Gong-Go Rating Infusion 6-8:
Amazingly sweet, with an earthy back note. I love it!