Metropolitan Tea Company
Type: Puerh
Origin: China, Yunnan Province
Product Description: Golden Pur-erh has been aged for five years in a dark cave in Yunnan Province. This aging process in a relatively high humidity environment has mellowed the elemental character of the tea when compared to young Pu-erh (aged about 1 year). As with wine, young pu-erh is considered the least valuable whereas pu-erh 5 years or older is more highly prized. Interestingly the taste of pu-erh becomes more mellow with age and perhaps more acceptable to the western palate. Some consumers have recommended that pu-erh be blended with chrysanthemum florets to make the taste more acceptable. In fact this blend can be ordered in teahouses in southern China and Hong Kong. For Kambootcha lovers - Pu-erh is the main ingredient.
Temperature: 202° F
Amount: 2.5 grams
Steeping Time: 2 minutes
The dry leaves have a salty marine aroma reminiscent of nori.
The infusion is dark amber with a marine aroma (nori came to mind again) and a savory earthy flavor.
While I didn't find much complexity in the flavor, it was rich and savory and held up well through three steepings and I would expect it to do well through several more. The aroma reminds me very much of nori used in sushi and, in addition to making me hungry, I believe it might do well paired with or following a seafood-based meal.
This was tea was provided as part of a workshop.
The infusion is dark amber with a marine aroma (nori came to mind again) and a savory earthy flavor.
While I didn't find much complexity in the flavor, it was rich and savory and held up well through three steepings and I would expect it to do well through several more. The aroma reminds me very much of nori used in sushi and, in addition to making me hungry, I believe it might do well paired with or following a seafood-based meal.
This was tea was provided as part of a workshop.
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