![]() And never can tell what the "proper treating" is.įor example I have this single estate Menghai Yi Wu tea, and brewed it for several times and liked it even less than the subj until once I had a gong fu tea session with a good young lady, and I noticed - her presence helps me "open the tea". However, judging from my experience - tea is not eager to show its secrets without a proper treating. It has a good potential for aging.Īs an advice how to get a better taste from it you could use some more leaf, have it washed before brewing, use an yixing pot and not a hot water (Have a process of brewing going thru a pitcher, pausing the water for a couple of secs in it). This tea has a strong nature, so I think it is too early to drink it. We specialize in Chinese white teas that rarely make it outside of China such as aged bai mu dan or yin zhen, high grade silver needle from Fuding or Zheng He, Fujian province. To speak in general I did not like the taste of the tea, though I can not say my judging is objective. Welcome to Jing Tea Shop White tea catalogue. Hello, I also have the same kind of beeng and tried it for several times. ![]() It would be nice to hear from someone else. Anyone have any experience with this particular Puerh? I had no prior knowledge except for the description from Jing Tea Shop. It was certainly a pleasant experience, just not very exciting. I'm thinking I might have used too little leaf, so I will definitely try it again with more. ![]() Unfortunately that really was the best part. The cooling/tingling was nice because I had never experienced it, only heard it described. The aromas and flavors weren't particularly complex either. I figured I would get more punch with a five year old Puerh, but it was pretty mellow. With all the basic information out of the way, I have to say I was a little dissapointed. I stopped at infusion five because the aroma and taste were getting very light. Infusions three through five gave me a nice cooling/tingling sensation on the tongue. The taste was mostly fruity sweetness and biterness, kind of like dried apricot and a little citrus. The aromas were varying strengths of vegetal, smoke, and sweetness depending on the infusion. The liquor varied from light brown to dark orange. It's probably wise to take everything I say with a grain of salt. This is my first Puerh review on here, and I'm new to Puerh in general.
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