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TeaEarleGreyHot drank 1992 Zhong Cha Raw Pu-erh - "Mei Shu Zi" by Beautiful Taiwan Tea Company

114 tasting notes

I continue to sip along on this, now 33 year old, Sheng Pu-erh tea, which I bought ca. 2017. I broke apart the full cake 6-7 years ago, and kept it in its zipper bag for a few years, and with a 60% RH pack for the past 4 yr. Today brewed 5g in 10 oz boiling alpine spring water for 10s, after a 10s rinse with same. Noticed a faint assamic scent under the pungent wood and leaf pile aroma. Very smooth with no bitterness or astringency. Quite a nice experience! Again, many successive resteepings, all very similar. Raising my rating to 80.

Preparation

Boiling 0 min, 15 sec 5 g 10 OZ / 295 ML

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Pan-American: Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker since the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL! Note that my sense of taste varies from the typical, for example I find stevia to be unsweet and bitter. My revulsion to rooibos may be similarly genetic.
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Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!

Location

Chicagoland-USA

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