My tasting notes: 2018 Wild Raw Puerh
I won this cake a while ago at a giveaway on Instagram and it had been sitting - untouched - in my tea cabinet for a while. Puerh is meant for aging, so I was not overly concerned and I was waiting to be in the mood for it. Let me tell you, I’m rarely in the mood for puerh. I can hear all the pu-heads gasping in horror. Don’t get me wrong, I enjoy it a lot, but not for solo tea sessions. Strange, isn’t it? Anyways, I somehow associate young (or relatively young) raw puerh with grape skin notes, but I could not detect those here and I did not miss them because there was plenty of other intriguing notes going on.
Tea name: Galactic Zoo - Wild Puerh
Tea company: Totealy
Origin: Da Xue Shan, Lincang, Yunnan province, China
Ingredients: raw (sheng) puerh tea
Preparation method: yixing teapot
Leaves to water ratio: 7 gr / 5 fl oz water (150 ml)
Water temperature: 210 F (99 C)
Steep time: rinse, then subsequent infusions of 15 seconds, 30 seconds, 45 seconds, 1 minute and so on
Dry leaves: large, mostly dark with some green and reddish-brown.
Cake diameter: 13 cm (5.11 inches).
Wet leaves: moss green with darker spots.
Dry leaves: sweet like dried Turkish apricots and a little medicinal.
Wet leaves: sweet and herbaceous with a hint of campfire.
Liquor: sweet and herbaceous.
Herbaceous, woodsy and a little cooling, with hints of camphor and menthol since the very first steep. Lasting sweetness at the back of the throat, which intensifies from the second steep onward.
Dried Turkish apricots.
Complex but easy to drink. Fall in a teacup.
Disclaimer: This is my honest opinion. I was not asked nor paid to mention products or businesses in this blog post.