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Kawaii433 drank Yunnan Palace Ripened Pu-erh Loose Tea 2007 by Teavivre

351 tasting notes

The liquor is a very dark, reddish brown with an earthy aroma. I prepared it in a porcelain gaiwan and followed the suggestion Boiling water, 7 g, 8 steeps: rinse, 10s, 15s, 20s, 25s, 30s, 50s, 80s, 120s. It was a wonderfully soft mouthfeel, and the taste was aged, sweet, mellow and extremely smooth going down but alas, its just not for me, despite all the great reviews, I just couldn’t get past the strong leather taste.

I bought another sample to try again. Sometimes I’m just not in the mood for certain types of tea so I’m going to give it another shot when it comes in a couple of weeks. ^^

Flavors: Dark Wood, Earth, Leather

Preparation

Boiling 0 min, 15 sec 7 g 4 OZ / 110 ML

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Longtime casual tea drinker. In the past, mainly Sencha, Matcha. I’m currently into Oolong, Black & Pu’erh.

Gongfu cha is the main way I prepare my tea (gaiwan or Yixing teapot). I drink all tea… Usually unflavored. I do try some flavored now. I don’t like artificial sweeteners.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, Yunnan sourcing, White2Tea, Lupicia. (Note: I love the teaware from TeaVivre and Yunnan sourcing.) Good experiences with 52Teas, Harney & Sons, Whispering Pines

Flavors I dislike are artificial flavors, especially artificial sweeteners. Strong lavender, violet, any strong floral-perfumey tea; cantaloupe, ripe papaya, sweet honeydew.

Can handle a little of the following: Rose, licorice, anise, jasmine, mint, spearmint, peppermint, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, all fruits except cantaloupe, chocolate, caramel, vanilla, milk, cinnamon, creme, bread, nuts, toasted, roasted.

I generally don’t add anything to my teas.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.