Tea Information:
Leaf Type: Raw Pu-Erh Loose Leaf
Where to Buy: Teavivre
Tea Description:
The moonlight beauty tea is developed by the local Yunnan tea makers based on the continuous summarization and deepened understanding of the new trend of pu-erh flavor. It is a new breed of pu-erh tea. Made of the tender buds of large-leaf tea and processed with the method similar to that of Fuding White Tea. Moonlight beauty tea has a rich bouquet and clear yellow soup broth. As for as taste is concerned, this tea has a smooth, pliable, sweet and fresh mouthfeel without any bitter note.
Learn more about this tea here.
Taster’s Review:
Thank you Angel from Teavivre for sending me this sample to try.
I love the name of this tea, Moonlight Beauty sounds so pure and happy. The website says that though this tea is a raw Pu-Erh it is also similar to a white tea due to the processing of the leaves. You can see the similarity when you inspect the leaves.
In appearance the leaves are long and fairly thin with lots of downy hairs. They are a very pale green, almost white colour and they bare a soft, fresh scent of grass and pepper. Enough to smell like a Pu-Erh but living up to it’s subtle nature. The leaves are also crisp to the touch and could easily be broken into small pieces with fingers.
I will be using 5g of leaf in a 220ml teapot with boiling water.
First Steep – 1 minute
After the first steep the leaves now smell malty and wooden, a real contrast to their dry form. The tea also shares hints of wood and malt, with pepper and sweet pine. The liquid is very light yellow.
In flavour this is more subtle than it smells. The first thing I notice is the smoothness of a fresh pine and sweet peony notes. The after taste is dry and slightly nutty. It actually reminds me of a Bai Mu Dan white tea in flavour.
Second Steep – 2 minutes
More peony and slightly sweeter than the previous steep, though just as mild. More drying in the after taste too. It tastes like spring rain drops that have landed onto flower petals, that imagery is in my mind every time I sip.
Third Steep – 3 minutes
Slightly sour during this steep but with a creamy finish and just as much peony. It has to be said that the dryness is somewhat spoiling it’s subtle elegance.
Overall – I am not a fan of white tea usually and that is exactly what this tea reminds me of. It’s not very Pu-Erh like except for the peppery, wood notes in the leaves once you start to infuse it. That being said it was still a pleasant and non offensive tea. I don’t think I could drink it all the time though, it’s just too mild for my personal taste. I imagine it’s great to keep hydrated with on hot summer days though. I also imagine that the mild nature of this tea would make it rather forgiving should you over steep it. Essentially it remained very similar throughout all three steeps.
Thank you again Angel for the opportunity to try this tea.
Until next time, Happy Steeping Everyone!
2005 Shu Tuo-Phoenix Old Tea Tree Tea from ESGreen
Tea Information:
Leaf Type: Pu-erh Tea
Where to Buy: ES Green
Tea Description:
This cooked(ripe) loose-leaf pu-erh tea has been produced in 2005. Slim tea buds are covered with gold fuzz. Neat and clean.
Learn more about this tea here.
Taster’s Review:
2005 Shu Tuo-Phoenix Old Tea Tree Tea from ESGreen is a ripe, cooked loose-leaf pu-erh tea from 2005. For these tea leaves you will see slim tea buds that are covered with gold fuzz. The leaves from the 2005 Shu Tuo-Phoenix Old Tea Tree Tea from ESGreen are neat and clean as is the flavor of the offering.
Even though this 2005 Shu Tuo-Phoenix Old Tea Tree Tea from ESGreen smells a bit like wet wood and old cigars once infused it was quite pleasant to the palate! This infused very dark but also held up to multiple infusions, too. After a few moments at room temperature the flavor seems to peak at it’s flavor rush to the taste buds.
Pu-erh teas – it seems – I either love them – or hate them. This one is the first one I put in the middle category because I do like it quite a bit but also can’t say I LOVE it and have it have it every day. It is an offering to linger on – to take your time with – to appreciate and enjoy the time and artisan-ship that went into it. It may not be for everyone but if it is for you then by all means…celebrate it! I, for one, will have another cup!
2010 Spring Kunlu Mountain from Wymm Tea (Ancient Tea Pu-Erh)
Tea Information:
Leaf Type: Pu-Erh
Where to Buy: Wymm Tea (Ancient Tree Pu-Erh)
Tea Description:
Kunlu Mountain is located within Ning’er Hani and Yi autonomous prefecture county in Pu’er city. Kun means “valley” and lu means “sparrow” in Dai minority group’s language, together Kunlu means a valley inhabited with sparrows. Kunlu Mountain sits at the end of the Wuliang mountain range, where Lancang and Honghe rivers divide. Kunlu Mountain’s altitude ranges between 1410 and 2271 meters, and is considered one of the higher mountains within Pu’er city region. A combination of early-cultivated and wild-grown trees forms the ancient tea tree forest, which covers 10,122 mu (equivalent to 6.75 sqkm) on the mountain.
Kunlu Mountain once served as imperial tea garden for the Qing emperors over 200 years. After successful bureaucratization of Cheli Xuanweisi in 1729, E’ertai (Ortai), the governor-general of Yunnan-Guizhou-Guangxi tri-province, established a tribute tea factory in Ning’er village, Pu’er Fu (known nowadays as Xishuangbanna). Every year, only the best and most delicate tea buds harvested from Kunlu Mountain in early spring were sent into this factory, in which they were carefully pressed into shapes or processed into paste. These products were presented in front of the Qing emperors after a 6-month, 4100-km route done solely on horseback. These products were carefully supervised by feudal officials and guarded by soldiers.
Taster’s Review:
This 2010 Spring Kunlu Mountain from Wymm Tea (Ancient Tea Pu-Erh) doesn’t appear to be listed on the Wymm Tea shop any longer. There is, however, a Pu-Erh called Kunlu Sheng Pu-Erh from Ancient Tree 2010 Spring which I can only assume could be comparable. Don’t quote me on that because I haven’t tried that offering yet.
I mainly wanted to mention this offering from Wymm Tea because it was the very first Pu-Erh experience I had from this company and it was a great one. This Pu-Erh is right up my alley. It’s not the muddy-thick-wormy-earthy-tar like pu-erh that I have had from other companies. This is more of a gentler-earthy yet semi-floral Pu-Erh experience. I think this is a great Pu-Erh to start with if you are trying them for the first time. It will NOT scare you away from Pu-Erhs as a whole and will NOT make you pre-judge other Pu-Erh’s but at the same time it’s very pleasing and will set a standard for other Pu-Erh’s. This is very well-done and I can’t wait to try additional offerings from Wymm Tea!
Canton Mini Tuo Cha Cooked Pu-erh from Canton Tea Co.
Tea Information:
Leaf Type: Pu-Erh
Where to Buy: Canton Tea Co.
Tea Description:
Our own brand mini tuo cha (nests) are made from authentic chopped puerh leaves from Yunnan, not from the fannings or tea dust as most tuo cha are. We chose a maocha (unprocessed leaf) that has been aged for 4 years, giving the tea a smooth, mellow quality. The leaves are pure Te Ji (aka Tippy Grade), which give a sweeter taste. Brew quickly with hot water in a small pot for up to eight infusions.
Learn more about this tea here.
Taster’s Review:
There aren’t many days in the year when I wake up and crave shu, but today is definitely one. My choice of tea this morning was completely obvious, but I decided to go for a new-to-me Pu-erh rather than an old familiar favourite. I’m still on a sharp learning curve when it comes to Pu-erh, so trying a new one is always exciting! This Pu-erh is presented as a Tuo Cha, compressed into a tiny cake shape and individually wrapped. I’m brewing western style this morning, so I placed the Tuo Cha into my infuser basket, and gave it a 30 second rinse in boiling water. Now we’re ready to go!
First Steep
My first steep was for 1 minute in fresh boiling water. The Tuo Cha has more or less held its shape, although it’s fluffed up a little. The liquor is a bright red-brown, the scent strongly earthy with just a hint of fishiness. I expected the flavour to be quite pungent, but it’s actually fairly mild. The main flavour is compost – a delicious, soft, warm earthiness. It’s incredibly smooth and almost a little creamy tasting. I’m picking up a hint of forest floor in the aftertaste, with the emphasis on wet leaves.
Second Steep
My second steep was for 40 seconds in boiling water. The Tuo Cha has now disintegrated, and the resulting liquor is a much stronger, darker affair – a deep black-brown. The scent is again strongly earthy, but the fishiness has now vanished. To taste, this one remains smooth and mellow. I was half expecting an increase in the strength of flavour, but that’s not happened. The earthy, compost-like notes are more clearly defined, and the creaminess has gone, but there’s still an aftertaste of dampness and leaf mulch that’s a lot more pleasant to taste in practice than it sounds.
Third Steep
My third steep was for 40 seconds in boiling water. The liquor this time has regained a little of the reddish tint it had initially, being a deep red-brown verging on black. The scent is still earthy, but this time with more of a “damp” scent upfront. To taste, this is again smooth and mellow. I’m noticing only very slight variations in the overall flavour, which is still earthy and a little damp-tasting. The mulchy, leafy notes are slightly less present this time around, but I’d still describe the main flavour as “compost”. One thing I did notice is that this steep released a significant quantity of sediment, which has settled at the bottom of my mug.
Fourth Steep
My fourth steep was back to 1 minute in boiling water. The liquor this time shows little change from the last steep, still a deep red-brown verging on black. The “damp” scent is a touch stronger, with a little of the earthiness starting to recede. Smooth and mellow are words I’d use again to sum up this infusion. The flavour is slightly lighter than previous steeps, but still earthy and reminiscent of compost and wet leaves. The creaminess from the first steep has started to edge back in.
Fifth Steep
Another minute for the fifth steep, again in boiling water. The liquor colour is noticeably lighter this time, more of a red-brown again. The scent is lighter, too – still damp and earthy, but less so than previously. The flavour is slowly deteriorating, too. It’s still compost, but it’s gradually becoming less intense. It’s smooth and creamy, and a pleasure to drink.
Sixth Steep
My sixth, and final, steep was for 1.5 minutes in boiling water. The liquor is noticeably lighter this time – more of a red-orange. The scent has lost most of its earthiness, and is now primarily “damp” and wet leaf. The flavour is noticeably lighter and much more gentle this time. I can taste wet leaf still, and a hint of something that’s almost menthol – a fresh and cooling edge.
I stopped here largely because I ran out of time. I’m sure there’d be life left in this one for at least a few more steeps, though. The flavour is noticeably less than it was, but it’s be nice to see a little more of the creaminess and menthol notes that were present during the last couple of steeps. I would have liked to have seen a little more flavour variation in earlier steeps, because by the end of the day it had become a little samey and one note. I enjoyed my time with this tea, though, and it’s a shu I’d certainly consider purchasing in the future. I liked that it wasn’t too pungent to begin with – sometimes that’s the hardest hurdle for me to overcome when I’m drinking Pu-erh. It’s usually always worth it for the later steeps, though. This would make a good introductory Pu-erh, or a soild choice if you’re looking for strong compost or earthy flavours. It’s a thorough “well done” to Canton Tea Co.!
Honeysuckle Pu-erh Tea from The Persimmon Tree
Tea Information:
Leaf Type: Pu-erh
Where to Buy: The Persimmon Tree
Tea Description:
The Honeysuckle pu-erh tea delivers a deep red infusion with a sweet woodsy, floral aroma. The finished brew is mild and earthy, with a lingering hint of honeysuckle. This honeysuckle tea can be steeped multiple times in a sitting without becoming bitter. This particular pu-erh is cooked and has been aged for about 4-6 years.
Learn more about this tea here.
Taster’s Review:
When I first opened the tin of this Honeysuckle Pu-erh Tea from The Persimmon Tree, I got worried. The earthy aroma was STRONG and this is the kind of earthy that I find very unappealing when it comes to pu-erh tea. But, I tried to keep an open mind. So I brewed the tea.
To brew it, I grabbed my gaiwan. I measured a bamboo scoop of tea into the bowl of the gaiwan and heated the kettle to 190°F. I poured just enough of the hot water to cover the leaves and I let that steep for 15 seconds and then poured off the liquid and discarded it. (The rinse!) Then I filled the gaiwan with water and let it steep for 30 seconds. Usually, I let my first infusion steep for 45 seconds, but the tea had gotten really dark by 30 seconds, so I decided to stop at 30 seconds. I strained the tea into a teacup.
The fragrance of the brewed tea is softer than the dry leaf. It still has some of that unpleasant earthiness to it. I’m not getting a “sweet woodsy, floral aroma” as the description above suggests. I’m getting a damp wood and earth aroma. So, the worry that I felt before when I first opened the tin, it was returning.
But I took a sip and hoped for the best.
And fortunately, this tastes far less earthy than it smells. I’m getting those sweet, woodsy elements and hints of flower that I’m missing in the brewed aroma in the flavor. It’s a mellow tasting pu-erh with notes of earth but not overwhelmingly so. Mostly what I taste is a nice, sweet caramel-y undertone with a top note of flower. I don’t know if it’s honeysuckle that I taste during the sip, but I do taste a distinct floral note. And the aftertaste, yes, I do taste the honeysuckle there.
The aftertaste is my favorite part of this tea because I am really enjoying that lingering flavor of honeysuckle. It’s sweet, floral and really quite pleasant.
I only steeped my second infusion for 30 seconds as well, because it had already become even darker than the first cup was at 30 seconds. This is a tea that I recommend keeping an eye on while it’s brewing!
This infusion was deeper in flavor. The earthy qualities were a little stronger but not so strong that I found it off-putting. In this cup, I noted flavors of leather, mushroom and raw cacao. I still got that honeysuckle note in the aftertaste. I’m tasting a little less of a caramel-y taste and a little more of a molasses flavor, instead. Very deep flavor, very mellow and pleasant to sip.
Later infusions got deeper in flavor until they weren’t. When I started to realize that the flavors were becoming lighter, I stopped steeping. I lost count after six, but if I had to guess, I’d say I got nine infusions out of one measurement of leaves.
So this tea started out questionably with a rather unpleasant dry leaf aroma and even a slightly uncertain brewed tea scent, but the flavor is quite enjoyable. I’m happy that there wasn’t a briny, fishy or overpowering earthy flavor to this pu-erh. Nice.
