[A Note on Brewing: I now steep my Chinese blacks (or earthies) for a bit longer and sweeten with either 1 packet Stevia or Splenda. Today it’s a Splenda. In this new brewing system I use a David’s Tea drawstring sachet and the David’s Tea perfect teaspoon to measure. Thanks for reading!]
THE RUNDOWN
1) This pu erh gets dark fast, but I like my earthies a bit darker. There’s a great clay scent, like earthenware. Perhap this is harvested somewhere near soil rich in clay. Now to taste.
2) First taste: Yum! It’s almost akin to an oolong but less “dry” in the aftertaste, if that makes sense. Great mouthfeel. A bit nutty. Very long lasting flavor.
3) Second taste: I’m tasting a bit more earth, but also a bit of pine? This isn’t a science, but this is what I’m getting. I’m ready to start drinking it and stop writing about it.
4) Final thought: I haven’t had this tea in a while (and not with my current brewing system). I should really drink it more (and try steeping it even longer) since it is delicious and not bitter like some of the oolongs I’ve had recently (which I haven’t reviewed since they were free tastes at someone’s home). Would definitely recommend.
Flavors: Clay, Nutty, Pine, Wet Earth
