Happy Monday morning tea friends!
Today, I needed a tea adventure. I needed something different than my usual. Work has been a bit more complex lately and I wanted something unique to enjoy and distract me from what was going on in my inbox. So I closed my eyes and grabbed this beauty from Teaside- Raspbery Black Pine, a Shu pu-erh. Pu-erh and I are acquaintances and I don’t spend the time I need to with this tea variety. I’ve tried and tried to really get into pu-erh but for the most part, I become very overwhelmed. I see all of these amazing pics on Instagram and the knowledge those folks have of pu-erh and I so want to be in that crowd- but always seem to see another shiny spoon or dive back into my favorite oolongs or a solid black tea instead.
To get my tea party started, I prepped up my water and brought out my new gaiwan and started to get myself centered. I completed my first rinse of the lovely tea and started working on my first steeping. First steeping in, I was really taken back my how lovely the brew looked. Rich tones of brown with a hint of red almost purple around the edges. Took a sip and really only got creamy notes and not a whole lot of anything else. I’m assuming I just didn’t steep long enough so I went about setting up my next cuppa. The next few goes were a bit of the same so I added a bit more leaf, allowed the tea to brew longer, and tried again.
This time, the taste was more what I was looking for. The earthy notes were really shining and there was a hint of a sweetness here and there but I wouldn’t say it was fruity. A nutty note is also creaping in. Delicious and incerdibly warming.
Reading over the views, it appears this shu dose take a few steeps before really opening up and I think I’m hitting that point now. Each sip I’m really digging this tea more and more. The aftertaste is really started to define itself and I’m almost loving that tail end of the sip more than the actual drinking of the tea.
Right here is one of the reasons why I love tea so very much. The adventure the tea takes you while you are going about your day. This would be a lovely tea to really sit and enjoy but unfortunately, my days anymore are a bit busy so I will be enjoying this delight the best way I can today.
As a lof of us tea enthusiasts say- there is no wrong way to enjoy tea. I know that I may not be steeping this tea in a 100% true gongfu fashion but my set and this lovely ripe pu-erh up is truly adding some much needed tea love to my day. Excited to see what additional steeps bring me today!
Want to Know More About This Tea?
Leaf Type: Pu-erh
Where to Buy: Teaside
Craft Shou (Ripe) Pu-erh made of spring 2018 material from Thai 300-500-year-old trees. Chiang Rai province, northern Thailand, 1300 meters above sea level.
Fermented in September 2018.
The dry tea smells milky, raspberry and conifer with hints of salinity. In the taste is an interesting interweaving of coniferous oily tones with raspberries and dairy. Since the 3-4 infusion, sweet woodiness and almonds appear. Aftertaste with pine and walnut tones, slight bitterness.