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“I believe the last time I had enjoyed a Yunnan tea was from Adagio. The leaves were a mixture of beautifully light and deep browns, curled and soft, with tiny hairs. I recall golden tips and a...” Read full tasting note
A specially selected of buds and young leaves of tea prepared with traditional sanitary method. And giving the most fragrant flavour when cooked. An excellent drink guaranteed.
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I believe the last time I had enjoyed a Yunnan tea was from Adagio. The leaves were a mixture of beautifully light and deep browns, curled and soft, with tiny hairs. I recall golden tips and a smooth and soft flavor.
This tea is rather interesting. There is clearly a musty scent, which makes me worry about the quality of this tea.
There is a mixture of dark brown leaves and stems, which is not odd. What is odd is the size of the stems, most larger and longer than the leaves. I worry some more.
The liquor is dark and cloudy, with that musty scent from the leaves. I am actually not really looking forward to tasting this tea.
And, just as I had suspected, this is a very bitter tea. The musty scent had very much shown what the quality was to this tea, which is bitter and pretty much flavourless.
I stumbled upon this and I know of this tea you’re speaking of and thought I would let you know that this particular tea is NOT a Yunnan Black Tea. In China, what English speaking countries call black tea is called red tea. A black tea actually refers to a dark tea, in this case being from yunnan it makes it s a pu-erh. If you read the characters on the label it actually says pu-erh and not “black tea”. That is why the tea is musty and looks as it does.
Even if it was a pu-erh tea, it was not a particularly good tea at all. Pu-erh has a distinct characteristic that I quite enjoy; this tea was just musty.
Yeah, this is pu-erh tea. And this is a common brand of pu-erh tea that is drank in Hong Kong and southern china. If you don’t enjoy it, you must not enjoy pu-erh that is in this price range. This is pu-erh. Pu-erh should also be washed, that is pour a bit of water on the leaves for 20 seconds and drain it. Then pour the water on the leave and let it steep a minute or two. The same pu-erh leaves can be brewed up to eight times. The best flavor come out around the 3rd or 4th steeping of the leaves.
I agreed with OP about all aspects of this tea! Upon reading the comments I’m surprised that it is actually a pu ehr. That changes my opinion and I will try a few more infusions to see if it improves, but it is still a poor quality pu ehr in my opinion. I will still use it in blending, as I see its merits in adding a smoky, malty flavor as well as a level of salinity that keeps things interesting