Tea Information:
Leaf Type: Pu-erh
Where to Buy: Wymm Tea
Tea Description:
This shou pu-erh brews with a rich and honey flavor and long-lasting jasmine rice aroma. Full tea leaves from high mountains in Menghai County, located in west of Xishuangbanna Dai Autonomous Prefecture in Yunnan Province, are picked to make the tea in 2008. Pu-erh tea has the potential to ferment over time, and this tea has been post-fermented for 6 years since production. Post-fermentation gives the tea vibrant flavours and richer aroma as well as deep wine colour.
Learn more about this tea here.
Taster’s Review:
This Menghai Wangshuji Shou Pu-erh in Seventh Grade 2008 is the fourth of the teas that I was sent by Wymm Tea in their lovely sampler presentation package. These samplers come beautifully wrapped in a milk-carton shaped box. (You can see the box in this review.)
As I’ve mentioned many times: pu-erh just isn’t my favorite type of tea. But, after trial and error, I learned the ways to best brew pu-erh to my liking and I’ve come to appreciate it. It still isn’t my favorite, but I can say that I enjoy pu-erh tea.
When it comes to pu-erh, though, I find that I tend to prefer sheng to shou. What’s the difference? Well, I’m no expert on the subject of pu-erh, but what I’ve come to understand is that sheng tea is raw tea material that has been aged while shou tea is cooked tea material which seems to accelerate the aging process a bit. Why do I prefer sheng? Because while my experience with pu-erh is rather limited (again, I’m no expert!), my limited experience has taught me that shou pu-erh tends to be the pu-erh that sometimes has a briny or fishy flavor and the shou pu-erh tends to be the earthiest tasting (as in, it sometimes tastes of dirt).
But NOT this shou! This is LOVELY! This is so lovely that it has me rethinking my stance on pu-erh!
Sweet! Mellow! Smooth! All those words come to mind as I sip this. I taste no brine, no fish, no strong earthy dirty flavors. Just wonderfully mellow flavors. A sweet honeyed undertone with hints of burnt sugar caramel. I taste notes of earth but not dirt. This is more like damp, woodsy notes, evoking thoughts of a walk through the old-growth forests here in the Pacific Northwest after it rained. (We get some rain up here.)
I also taste very subtle hints of rice. The description of the tea suggests a jasmine rice note, I don’t know if it’s jasmine rice that I taste (I’m very familiar with jasmine rice as it’s my go-to rice in my pantry), but then again, this is only my first cup – perhaps those flavors will reveal themselves in later infusions. For now, I find myself in awe of the beautiful honey notes. So sweet. So delightful.
With my second cup, those aforementioned jasmine rice notes begin to emerge. I taste less of that honey flavor, but more of the sweet rice flavor and that’s quite pleasant. The flavor is still very mellow and smooth but it’s deeper and stronger than the first cup. I taste notes of burnt sugar and rice, hints of flower and a soft woodsy note. I love that there’s not even a hint of astringency or bitterness here. Just lovely!
I enjoyed this tea immensely! The later infusions (I got eight infusions out of this tea!) were just as mellow and smooth – but with each infusion, I found a deeper flavor. I never really experienced any strong earthy notes – bonus! – and I enjoyed a lovely sweetness from the notes of rice and hints of molasses and honey. A truly remarkable shou! This is the shou I’d recommend to someone who has had some unfavorable experiences in the past with shou pu-erh, this tea will change your mind about shou!
2011 Phatty Cake Pu-erh from Mandala Tea
Tea Information:
Leaf Type: Pu-erh
Where to Buy: Mandala Tea
Tea Description:
The material we chose is grade one leaf picked in 2006 and ripened in 2007. The raw material is from the most remote area in Lincang and is far from cities, roads. This makes for a very pure tea with no worries about pollution from cities.
Learn more about this tea here.
Taster’s Review:
Confession time: I have been putting off trying this 2011 Phatty Cake Pu-erh from Mandala Tea for a long time. Why? Because it’s pu-erh. It’s all about that seemingly ingrained attitude toward pu-erh.
Fortunately, since it IS pu-erh, a little aging isn’t going to hurt it and may actually prove to be beneficial.
Since it’s a rainy night and I wanted something mellow and contemplative to sip on a night like tonight, I figured it was the right time to finally try some of this Phatty Cake! I pried some of the material off of the cake – just enough to be about a bamboo scoop of tea leaves – and put it into the bowl of my gaiwan. Then I heated my kettle to 190°F and did a 15 second rinse before infusing the leaves for 30 seconds.
I didn’t take this for the usual 45 second infusion because by the time we reached 30 seconds, the tea was quite dark.
This first infusion is quite nice. Mellow. Deep and smooth. No astringency. A sweet, caramel-y flavor with notes of earth. The earthiness reminds me of mushroom and tobacco. Now, I’v never actually tasted tobacco, but my father had a pipe at one time and the taste of this tea evokes thoughts of the aroma I remember from the pipe tobacco. As I continue to sip, I pick up on a raisin-y quality and the sugary sweetness that goes along with the dried fruit.
My second infusion (30 second infusion) tastes a bit earthier than the first. Definitely a stronger tobacco note. Toward the finish, I’m picking up on a slight mineral-y note. I am still getting that deep sweetness – but it’s more of a dry fruit sweetness than a caramel-y note this time. I’m not getting much caramel this time around, and I miss it.
Later infusions mellowed out a little bit on the earthiness – and I was grateful for that. I found the second cup to be a little too earthy for my liking and without the lovely caramel-y notes to accompany those earthy tones, it was a bit of a disappointment. But my third infusion (another 30 second infusion!) had a lighter earthy note and it was sweeter with notes of molasses. Quite nice!
I found that I liked this tea better with each infusion after the third infusion. As I’ve already said, the second was a bit too earthy for me, but after that, I was experiencing some really delightful sweetness from this tea. I also noticed that as those earthy flavors lightened up a little, I was able to explore some wonderful flavors, including a hint of mint! That was a pleasant surprise!
Mandala Tea doesn’t have their Phatty Cake in Cake form, but it is currently available as a loose tea. Mandala is a top-notch company, I recommend them highly!
Choco Shou Pu-erh Tea from Camellia Sinensis
Tea Information:
Leaf Type: Pu-erh
This tea is available from Amoda Tea.
Tea Description:
f you’re new to pu-erh, this is a great introductory tea. If you’re not new, you’ll still enjoy its vanilla chocolate goodness. This is slightly earthy and woody, as you might expect from an aged tea. The taste is smooth, rich (there’s mini chocolate chips in this afterall) with a lingering sweetness. Go ahead and try this hot with milk or even as an iced latte.
Learn more about subscribing to Amoda Tea here.
Taster’s Review:
As I’ve said on several occasions, I’m usually hesitant when it comes to sampling pu-erh. I actually have enjoyed most of the pu-erh that I’ve tasted over the years but if I had to choose between pu-erh and most other tea types, I’d probably go with something else. I’m not a big fan of the earthiness that seems to go along with most pu-erh and especially with shou pu-erh. And as the name of the tea indicates, shou pu-erh is the base tea used for this Choco Shou Pu-erh Tea from Camellia Sinensis which is the last of the four teas that I’m sampling from this month’s Amoda Box.
And while I don’t usually like that earthy flavor of pu-erh, it works with this particular blend. The earthiness actually enhances the flavor of the chocolate and gives it a deeper, richer flavor. So while I may not be all excited about a shou pu-erh, I do get excited about a tea that complements the flavor of chocolate.
Yay chocolate!
So, yes, this is earthy. But not so much that it knocks me upside the head with a flavor that makes me think that I steeped soil instead of tea. This tastes much better than I would assume the steeped soil would taste – I’m going to go with that assumption because I’m not going to steep soil and drink it. Just not gonna do it.
The chocolate flavor here tastes dark and decadent, like an expensive chocolate bar that says 70% cacao on it. If you prefer your expensive chocolate bar to say “milk chocolate” on it, add a splash of milk to make a latte because this tea tastes amazing as a latte!
To steep: I used my Kati Tumbler rather than my gaiwan to steep this tea because of the little chocolate chips in the blend. I felt like the Kati was the better way to go. I did rinse the tea for 15 seconds before infusing though – you’ll want to do this with any shou to help wash away some of those stronger earthy notes. After the rinse, I infused the first cup for 2 1/2 minutes in 190°F. I added 30 seconds onto each subsequent infusion.
I resteeped twice – creating three very flavorful cups of tea – with the first two much more chocolate-y than the third. The third was still quite nice, just not as much chocolate flavor.
So smooth! No bitterness (not even from the chocolate!) and no astringency. Just a deep, mellow, luxuriously chocolate flavor that I would happily drink on a regular basis. As I said before: the chocolate flavor lasts through a couple of steeps – I got two very chocolate-y steeps out of the tea before the chocolate notes began to wane.
This tea gets a thumbs up from me. Quite good!
Vanilla Mint Chai from Rishi Tea
Tea Information:
Leaf Type: Pu-erh
Where to Buy: Rishi Tea
Tea Description:
Creamy, rich textured and inviting, this pu-erh based chai is unlike any other. Its delicate balance of silky and luscious vanilla bean, bright and soothing peppermint and sweet cinnamon transform this chai into something magical.
Tasting Notes: Decadent vanilla bean and sweet Saigon Cinnamon complement smooth, rich Pu-erh tea
Ingredients: Organic and Fair Trade Certified™ pu-erh tea, organic peppermint, organic cinnamon, organic vanilla bean, organic licorice root.
Learn more about this tea here.
Taster’s Review:
I have never had Rishi teas (at least not that I could remember) before nor have I had a lot of Pu-erh. So when I saw this the other day while I was online, I thought I’d give it a whirl.
Steeped this one up per the instructions on the box. 2 tbsp with 1 cup of boiling water on my stove top. Brought the mixture to a boil and then added a cup of almond milk and brought the mixture up to a simmer. Once I was at that point I removed the pot from the heat and let the tea do its thing and steeped for 3 minutes. After I steeped it for 3 minutes, I added some honey to my mug and strained the tea into the mug. Seems like a lot of steps for a simple cup of tea but this is anything but a simple cup of tea.
This chai mixture has pu-erh instead of black tea or green. I can’t say I’ve ever had a pu-erh chai blend before. I am a newbie when it comes to pu-erh so please bare with me.
First sip and I was immediately greeted with this beautiful blend of earth tones and sweet cinnamon spices. Sweet and savory at the same time. The vanilla just added to the sweetness/creaminess factor and the almond milk brought out more of the earthiness and gave the tea a well rounded balance. The mint gave the tea a refreshing after taste. It was very light and faint. I could barely pick it up.
I think I finished the cup in about 2 minutes flat. I really enjoyed this. My first voyage into pu-erh chai was a success. I think I may have to check out some pu-erh blends now.
2011 Mahei Sheng Ancient Tree Pu-erh from Wymm Tea
Tea Information:
Leaf Type: Pu-erh
Where to Buy: Wymm Tea
Tea Description:
This is a sheng pu-erh that brews bright yellow liquor with a delicate taste and silky texture. The tea is full-bodied with minimal astringency, and brings back a prolonged honey-like aftertaste.
Learn more about this tea here.
Taster’s Review:
This 2011 Mahei Sheng Ancient Tree Pu-erh from Wymm Tea is quite a wonderful tea! It has a really lovely honey note to it that I don’t usually expect when I drink pu-erh. It’s not often that the first thing I really notice about a pu-erh is the strong honey tones!
This has a light vegetal flavor that is – to me – reminiscent of a buttery green tea. I get a slight creaminess from this cup: a light, buttery vegetative note. It is wonderfully smooth with no astringency and no bitterness. It’s mellow yet flavorful and really quite pleasant to sip.
My second infusion was a little less smooth than the first and I’m picking up on some citrus notes as well as a hint of astringency toward the tail. The creaminess of the first cup has waned and while I’m finding this tea to be different than the last cup, it’s still quite lovely!
The vegetal notes are a little more defined now and I’m not sure if that’s because the creaminess has waned or if it’s because these notes are emerging. They are lightly herbaceous.
My favorite thing about this cup is the aforementioned citrus notes and the honey notes – I like the way these two profiles taste together. There is a nice balance to the flavors of this tea and this is something that remains consistent through it’s many infusions.
Later infusions maintained their honey-like tones. As I continued with the infusions, I noticed that the vegetal notes that I noticed especially in the second infusion began to transcend into a fruit-like note, reminiscent of melon. Some floral notes began to emerge.
What I didn’t get – throughout those many infusions, I lost count after about six! – was a briny or fishy flavor. I didn’t taste a strong, earthy quality that I normally associate with a pu-erh. If you’re someone who tends to shy away from pu-erh because you don’t care for those strong flavors, you really should try this one! This is a really lovely pu-erh and a very interesting tea – one that’s well worth trying!