- Raw, imperial grade golden tips pu erh aged for 7 years
- Deep brown and red brew color produces a rich, smooth and mellow pu erh flavor
- Proper curing during the aging process provides the subtle scent and taste of dried Chinese dates
- Improves gut health according to traditional Chinese medicine
- Grown in the high mountains of Yunnan, China
|Ingrediants||Loose leaf fermented pu erh tea|
|Serving Size||1 1/2 teaspoon per 10 ounces|
Great medium everything pu erh. From the ripeness to the thick heavy body. Ive had riper and darker....but this is a great balance.
I'm an avid tea drinker but surprisingly, I had never tried Pu'erh Tea before this. After tasting this, it looks like I should have because I really do like the rich flavor of this tea. However, I'm sure it's that strong and rich because I tend to let it brew around 10 minutes. I don't do it any longer because I don't want it to get bitter. This is just a personal preference because I'm not a fan of weak or mild tea. It's very easy to make and you are getting large pieces of loose leaf tea - not tiny pieces that can go through your diffuser holes or dust (which I absolutely hate). I actually like to make it in large quantities in a pot on the stove and then store it in the fridge in glass jars. I drink it over a period of 2-3 days and it doesn't loose its strength or flavor. I also add sweetener since I don't like it "straight." I do keep the leaves in the fridge and use them for a second steep and then throw out after that. I let it steep a little longer the second time around and it still tastes just as good. You could probably get another brew or two out of it but I just stop at twice. This also works great mixed with other varieties (something I often do to get some unique flavors). A free sample was provided for evaluation and unbiased review.
Pu-erh teas often come in hard discs or cakes. This one comes as a loose-leaf tea. Then, there are young Pu-erh teas and mature, dark Pu-erh teas. This is the latter: It is rich and earthy. I noticed deep flavor with many nuances as I went through subsequent pours. There is a slight caramel aftertaste, too. The correct way to brew Pu-erh is to boil your water, pour the bubbling water over the tea leaves to "rinse" them. Then pour fresh boiling water into the wet leaves for a very short brew. (With this tea I settled on a minute for the first brew.) Each subsequent brew should last 20-30 seconds longer. The color of the brew is very dark brown, and it has a slight sweet-ish and earthy aroma as the steam rises from the cup. The taste holds no bitterness. It is not the most complex of flavors that I've found in more expensive Pu-erh, but the nuances are there. These tea leaves make an enjoyable cup. I've always liked the idea of picking away at a disc of aged Pu-erh, but it does take time and if one does not have the correct storage container for the disc, it is a bit hard to manage and store. You need some kind of a pick, too. So, this loose leaf Pu-erh is appealing in many ways. *I received a free sample product from Coastal Tea Company for evaluation/review.
My favorite tea is Pu-erg tea. It's strong, malty flavor almost reaches the intensity of coffee, but with a delicate smoothness I love. I always brew the tea leaves at least twice, since the second brewing is always as good as the first, if not better. Sometimes, for the third brewing, I'll add a pinch of new leaves to the mix, so the flavor stays strong. For people who find they don't like the malty taste of pu-erg tea, I might suggest adding a few green cardamom pods, broken open, or some slices of fresh ginger, to flavor their tea leaves. Today I made some Chai tea (spiced tea), using this tea, to which I added green cardamom, fresh sliced nutmeg, cloves, star anise, ginger, and a cinnamon stick. Add some honey and a dash of milk, for an excellent tasting cup of tea. Of course in China, nobody would dream of adulterating tea of this quality with sugar or milk. It ruins the medicinal quality. And yes, this tea really does help an upset stomach. Last week, I ate a chicken parmesan sub, and it made me nauseous. Ulcer? Bad meat? I don't know, but sitting here drinking cup after cup of pu erg really helped me recover. The Coastal Tea Company's Pu-erg is a little less intense than other pu-erg teas I've tried. It's not compacted either, which I always thought that most pu-erg tea was. (Normally compacted into large discs, or bricks.) However, pu-erg tea leaves were never compacted as part of the curing process, but to make it easier to transport tea over long distances, before the beginning of modern transportation. So if you only have had compressed pu-erg, you'll not notice much, if any, difference. (Actually, I think this loose Pu-erg tea uses a better grade tea leaf. I had compressed pu-erg, which had 2-3 inch whole tea leaves mixed in, plus lots of stems. Probably this tea was processed under more quality control.) I know that it seems good quality tea is expensive, however, it's not. You know how much you spend on Stash tea, or other quality brands, where you have tea bags filled with tea dust, that can only be brewed once? Brewing this tea, you discover, it'll produce AT LEAST TWICE as much tea, as quality tea bag brands. As for the taste, well, there's no comparison with cheap teas, and high quality loose leaf imported from China. The better the tea leaf, the better the processing, the better the tea you end up drinking. I received a free bag if tea in return for an honest review.
Pu-erh is a broad-leaf tea from Yunnan province. This is shu or shou pu-erh that has been ripened through oxidation and fermentation and then mellowed through aging. It is loose-leaf rather than compressed, so it is ready to brew. The leaves have a fragrance similar to wet hay that is the hallmark of pu-erh. The tea will benefit if the leaves are given a quick rinse or two with hot water before brewing. The leaves should not be allowed to steep for long, but they can be steeped several times. The liquor has a complex earthy flavor and fragrance with a hint of sweetness. The mahogany color and the flavor will vary with water temperature and brewing time. The tea was received in good shape, mostly unbroken, and the package is resealable. Coastal Tea provided pu-erh tea for evaluation and review.
This is a generous quantity of aged, fermented tea (pu-erh). I've had this type of tea before, so I'm familiar with it's unique notes relative to normal black tea, green tea, or oolong. This is, by farm the richest yet most mellow tea I've ever had. It has a full body and distinct notes of fruit and earth, but it's neither too "dirty" nor overbearingly fruity. The flavors reveal themselves with richness and sufficient subtlety without being too faint. The processes by which it is aged and fermented cultivate some accessible, but interesting tasting notes. In terms of preparation, I researched the best way to brew Pu-erh and followed them exactly (warming and rinsing the pot and cups, rinsing the leaves, and making sure the water was the right temperature). On the short steep (3 minutes), this product a mellow, highly drinkable brew that required no sweetener or sugar to appreciate. The longer steep (around 10 minutes) produced a stronger, darker, more robust result which was also highly drinkable without anything added. It was a little like drinking straight coffee in terms of the boldness of the flavors, but it lacks coffees bitterness and sometimes "burnt" acrid notes. Because I could detect more of the "date" flavors in the stronger brew, I added a sweetener to see if that would draw those flavors out more and it did, though I think it is better drunk plain in general. I read online that you can brew pu-erh tea leaves up to 10 times, and I'm sure that is true depending on how long you steep them and how strong/weak you would like your tea. I like super strong tea in general, but did feel this was a great tea even when it was steeped for a shorter time and weaker. Chances are you can get at least two brews out of your leaves, if not more, and that will provide a little more value per quantity. Note: I received a free sample of this product for my assessment.
For most of my life, all I knew was black tea - in tea bags. Then I discovered loose leaf tea and started trying different varieties. Then green tea and (recently) white tea. Now I've become addicted to a fourth type: pu-erh tea. Actually, what we call "black tea" is what the Chinese call "red tea." What they call "black tea" is what we call "pu-erh." What's the difference? Black tea (to use our term) has been oxidized. (Green tea is not oxidized and oolong is partially oxidized.) Pu-erh tea has been oxidized and then fermented. There are several different methods of fermentation and some are aged in cakes or bricks. The seller claims that this tea has been aged for 5 years and it is certainly very mellow - for pu-erh tea. However, the fermentation process produces a strong tea with an unusual flavor. The first time I smelled pu-erh tea I wondered if they had swept it up from the floor of a cow barn. To call it an "earthy" smell is putting it mildly. And the brewed tea has a hint of that aroma. If you're patient and take the time to get accustomed to it, drinking pu-erh tea is a rewarding experience. It's flavor is unique. It's starting to show up on lists of "the world's healthiest foods" for good reason. It's used in traditional Chinese medicine to treat digestive disorders. Of more interest to Western medicine is that it contains lovastatin - which lowers LDL and raises HDL. Some animal studies have shown that consumption of pu-erh tea improves cholesterol levels and some doctors are reporting that their patients who drink it are having the same results. It's also said to increase mental alertness and energy levels and I can vouch for that effect. I find it to be a great energy-booster and was surprised to learn that it has less caffeine than other teas. Apparently something released in the fermentation process produces this effect. It's vital that you follow the brewing instructions. Pu-erh is a strong tea and holds up to several brewings using the same leaves. Indeed, the traditional Chinese method of brewing pu-erh is to discard the first brewing. I think this is because some of the lower grades of pu-erh can be acidic. I drink the first brewing from this and it's fine. Use one teaspoon per cup of water and don't let it sit too long. Even after two or three minutes, it produces a rich tea with a reddish look. It's the best tea for people like me who are frugal and who like multiple cups of tea during the day. I brew as many as four cups from the same leaves. It gets a bit weaker as the day goes along, but still has the distinctive pu-erh color, aroma, and flavor. If you love discovering new teas, you should try pu-erh and this one is a good place to start. If you're patient, I think you'll come to appreciate it as much as I do. Free sample provided for review.
This is for 3.5 ounces of aged (5 yrs.) loose leaf Pu erh tea in a resealable bag. I found this to be a strong and smooth tea with no astringent or bitter taste - even when you let it steep for a long time. The taste is pleasant with a hint of sweetness. It's also potent. I reused the same tea leaves three times this morning. It brewed up dark each time. I love to drink this plain or with a little honey. Would recommend! I received this product in exchange for my honest review.
This is a pretty good pu-erh-- very mellow and smooth. The first time I tried it, I wasn't that impressed because the flavor is so mild and subtle. I decided to try steeping it a little longer and then could begin to appreciate the flavor. This isn't the highest grade of pu-erh, but for the price, it's very pleasant and affordable.
My wife is the real tea drinker in this house. I handed this to her and she brought it in to work to share with a few enthusiasts. A few said they did not care for the taste, and that they found it a touch bitter. My wife disagreed. She felt that it was very flavorful and that it was quite smooth and rich. She does use a bit of cream and sweetener (some sort of German rock sugar) in her tea, so take that for what it is worth. Others were of mixed opinions, but two drinkers who added nothing said that they enjoyed it a great deal and wrote down the name to order their own. The seller, in exchange for an honest and unbiased review, supplied me with this product or gave it at a discount. What you have read is solely my very honest opinion based on my expertise and experience with this product.
I bought a new glass infuser cup especially to try this tea (though I do keep lots of loose leaf tea in my desk at work so the infuser will get put to good use). This way I can get the full experience, including seeing how the color develops as you brew it. I was reduced to using hot water from a machine at work (no access to boiling or near-boiling water), but this tea will work with those limitations. The brewing starts out at a nice golden color, but if you leave the leaves in for 5+ minutes, you start developing a beautiful reddish-brown shade. (This works for subsequent brewings with the same leaves, too, though the colors lighten accordingly.) It doesn't take a huge heap of tea to make a decent cup, either. The leaves were large, though they didn't unfurl much as I brewed the tea. There was basically no powder in my infuser after brewing, so that is nice. (The total physical space in the infuser cup occupied the tea increased, so water *was* absorbed.) The tea, despite being quite dark on my first brewing, was surprisingly non-bitter and mild. It is not quite as astringent as drinking regular Western black tea (of which I am a fan), it is just a little different. I can't quite taste the notes of dark chocolate and Chinese dates that the product description talks about, but my palate is perhaps not so refined. (This did improve my breath after eating something with garlic in it, so there's that, at least!) I did not drink this with any added sweetener or milk, just had it plain, as is my preference. There's no reason it wouldn't work with sweetener or milk (or I think this one would be particularly good with added lemon). I think this would also make a decent iced tea. The only problem I had is that there were really quite a few stems in here, maybe as many as 10%? Product provided by the seller for evaluation purposes.
This tea is nothing special. No aroma. Wont buy again.