Pu'erh Tea, Tea Tastings

Tea Gong-Go Tasting Review – Palace Ripened Pu-erh Brick Tea 2007 (Teavivre)

Gong-Go Rating:

๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ

Results:ย 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.

Vendor: Teavivre

Tea:ย Palace Ripened Pu-erh Brick Tea 2007

Type: Pu’erh

Origin: Bulang Mountain, Menghai County, Xishuangbanna, Yunnan Province, China

Tasting:ย 3.8 / 212ยฐ/ 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:ย  8



Review:

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 fromย 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. ย The first one/two infusions wash the leaves and prime them, use the tea water to wash the cups. ย 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 Gourmiaย  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.


Gong-Go Tasting

Dry Aroma:

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Musty dank forest notes.

Appearance:

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Dark pressed brick.

Liquor:

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Dank & dark, unlike any other tea I’ve drank

Taste:

โญโญโญโญ

The richest tea I’ve ever drunk full of earthy, smokey & nutty notes

Mouth Feel:

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Thick and oily.

Gong-Go Rating Infusion 1 :

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Incredibly dank strong but not bitter.

Gong-Go Rating Infusion 2 – 3:

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Deep musty forest.

Gong-Go Rating Infusion 4 – 5:

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Much more balanced and nuanced with notes of sweet roasted chestnuts.

Gong-Go Rating Infusion 6-8:

โญโญโญโญ๐ŸŒŸ

Amazingly sweet, with an earthy back note. I love it!



 

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