Alan Laszuk Private Reserve
Type: Puerh
Origin: China, Yunnan Province, Menghai County
Product Description: Nicely stored ripe puer brick of 9th grade leaf base (indicates size of leaf) that has been properly stored for 20+ years. Smooth tea with rich flavor noticed mouth feel and compared ripe puer to raw puer mouth feel. Age has been kind to this brick of ripe puer. Bricks such as these were exported to Tibet where they are churned with yak butter for a thick rich cha that delivers added minerals to the Tibetan diet.
Temperature: 202° F
Origin: China, Yunnan Province, Menghai County
Product Description: Nicely stored ripe puer brick of 9th grade leaf base (indicates size of leaf) that has been properly stored for 20+ years. Smooth tea with rich flavor noticed mouth feel and compared ripe puer to raw puer mouth feel. Age has been kind to this brick of ripe puer. Bricks such as these were exported to Tibet where they are churned with yak butter for a thick rich cha that delivers added minerals to the Tibetan diet.
Temperature: 202° F
Amount: 3 grams
Steeping Time: 3 minutes
The aroma of the dry leaves is earthy and smoky with a hint of salty nori.
The liquor is deep red-brown with an aroma of earth, moss, and bark. The taste is smooth, earthy, rich, and broth-like with a long earthy finish.
While the first infusion had the most complexity, the second infusion produced a much darker color and a stronger metallic mineral flavor. By the third infusion, the results were more mild, with a color similar to the first infusion and a mild earthy and mossy flavor and aroma. I did not steep beyond 3 minutes for each infusion and I believe the results would have be more dramatic and flavorful with a gradual increase in steeping time. The aroma reminds me of my childhood years, climbing trees in the nearby woodland.
This was tea was provided as part of a workshop.
Steeping Time: 3 minutes
The aroma of the dry leaves is earthy and smoky with a hint of salty nori.
The liquor is deep red-brown with an aroma of earth, moss, and bark. The taste is smooth, earthy, rich, and broth-like with a long earthy finish.
While the first infusion had the most complexity, the second infusion produced a much darker color and a stronger metallic mineral flavor. By the third infusion, the results were more mild, with a color similar to the first infusion and a mild earthy and mossy flavor and aroma. I did not steep beyond 3 minutes for each infusion and I believe the results would have be more dramatic and flavorful with a gradual increase in steeping time. The aroma reminds me of my childhood years, climbing trees in the nearby woodland.
This was tea was provided as part of a workshop.
No comments:
Post a Comment