2021 JingMai MiYun raw puerh. Farmer Leaf's "Daily Drinker" JingMai blend from younger eco farmed trees is a treat that will probably out live me before it reaches it's peak drinkability. So, there is no time like today.
The Shou/Ripened/Cooked Puerh process was originally created as an attempt to imitate the effect of long aging on Raw Puerh tea cakes. While, instead, they mostly created the new class of Puerh, Ripe.
With Riparian White2Tea has returned to those roots of attempting to imitate the character of long aged Puerh with an experimental blend of semi-aged raw puerh and lighter ferment ripe puerh. Still very freshly pressed, it's already almost convincing in the color and early steeps. Later steeps are a bit thin, but It will be interesting to see what shape Riparian settles into in a year or two.
Second tea of the Bulang Arbor King vertical, moving backwards two years in MyTeaPal's Chengdu storage, trying the 2018. You can see from the leaves and soup color, it is already darker. Overall, this is a much more enjoyable tea to drink than the 2020. It is settling down.
Recently tried my first Pu-Erh. I don't know what I thought it was going to taste like, but I didn't expect it to taste like actual wood.
Of course I bought an entire bag instead of a sample, because samples are really pricey for how little tea they contain. So sunk-cost fallacy demands that I acquire the taste.
@tea
Hello #tea lovers. I'm looking for #puerh recommendations available as samples (in the US). I've acquired the taste and now I want to try more. I keep hearing how interesting puerhs can be, and I'm feeling a little adventurous.