February 10, 2012
Something about this time of year always brings on a craving for a dark and bold Puerh in me. Puerh is a unique type of tea that is heavily fermented, roasted, compressed into bricks, and then usually aged like a fine wine. There is also a raw or uncooked version which is greener and has an entirely different flavor profile. I usually go for the cooked variety and I prefer the wild/large leaf versions when possible which have a slightly different taste and seem to be a bit smoother.
Puerh prices are like a stock market unto themselves and the market has been up quite a lot in recent years with some old favorites fetching hundreds of dollars now that I used to pay tens for. Luckily, I have a small stash that I have been aging and I decided it was finally time to break into the last of my most prized selection which I haven’t touched in over 5 years now. It is an Ancient Maiden Puerh that is now aged for about 7 years. It’s incredible.
Ancient Maiden Puerh (stock photo)
I start with a 30-second “rinse” that is discarded to eliminate any potential mold or other unwanted extras. (did I mention Puerh is an entirely different animal from most standard teas? :) ) I then follow up with a brew time of around a minute for the initial brewing. I was hit with the smoothest aroma I have ever had from a Puerh! It actually had a whiff of a mango note which is something entirely new for me and this tea was carefully stored so it was not from any contamination from a flavored tea. I couldn’t wait to taste it, and I was so completely happy that the wait was worth it and produced a liquor that was every bit as mellow and smooth as the aroma hinted at! The usual darker, earthy/mushroomy notes of Puerh were heavily subdued and instead it did present as subtle fruity and sweet and carried through to the very end of the finish that had that small hit of earthiness. Wow! Then through multiple steeps the flavor really maintains and just grows softer slowly. Pretty much perfection, and as such of course I only have enough for one more brewing. I’m already dreading the day, but I’m also finding some great old leaf Puerh to put up again right now.
May 5, 2009
I recently unearthed a box full of Upton samplers from late last year that had gone unopened. Upton’s is rarely a top choice of mine for almost anything these days simply due to the fact that there is better, fresher, tea available elsewhere for about the same price. Occasionally they have a rare gem or a good deal on some sort of teaware, but outside of that I normally point my web browser somewhere else.
I grabbed one of the sealed foil pouches containing “ZH65 Pu-erh Loose Jia Ji” as this is one of their upper-level puerhs and claims to be mellow and respectable. Out of the packet my hopes diminished a bit because it consisted of small bits of broken medium brown leaf almost entirely. It brewed up to a nice medium brown though that didn’t have any harsh notes in the aroma. A very mild earthy quality, but nothing like a dank, mushroomy, potting soil earthy… instead it was light and inviting. The first sip put a lot of my uncertainty to rest as it was quite good! It followed through with a very mellow/mild earthy tone as described on the packaging and it didn’t exhibit any of the unpleasant hallmarks of young or lower quality puerh. It wasn’t overly strong, brewing up to a super dark liquor as some do (and as some, not me, may prefer), but just right on all accounts.
This was a welcomed exception to the rule and a nice little find for a slightly chilly Tuesday morning, hopefully that box continues to produce more like this one.
December 15, 2008
I know, I know, I’ve been covering a lot of low-quality stuff lately but for one reason or another it has been in my cup. I bought a box of FooJoy Bo Nay, Puer, today as part of a gift to a family member who likes Thai iced tea. I didn’t need the whole box for the gift so I sampled some. I steeped the basic teabag in boiling water for about 2 minutes. The aroma was very reminiscent of quality cooked puer, and amazingly the flavor was also very close! It isn’t as bold or strong and it isn’t overly complex but all of the basics are there and even a bit more. It has a lightly earthy base and some hints of camphor which is a sought-after characteristic of very good puer.
Yunnan Bo Nay
It is very enjoyable on its own and it makes a great Thai iced tea with the addition of some simple syrup and good shot of half and half. Quite possibly the best inexpensive puer you can buy so rather than buying those horrid little mini-tuo cha or even larger $1 Asian market tuos hoping to find a winner this is a sure thing.