Chicago Tea Garden Green Elephant Pu-erh Beencha

According to Chicago Tea Garden these beenchas were manufactured in 2005 and stored in a man-made puerh cave in the United States. The dry leaves had a dark and flakey appearance. The aroma was sweet and earthy, more reminiscent of good top soil than the forest floor smell you get from many puerhs. I made this tea in a porcelain gaiwan using 212 degree water and 40 second steepings. The liquor was a deep and murky chestnut in color.

The first infusion was very mild with just a hint of a smoky aftertaste. The second was woodsier tasting and had a sweet finish. The third was a just slightly toned down version of the second infusion. I had to stop there but it definitely could have continued on for several more infusions. Overall this was a nice and straightforward puerh. I would definitely recommend this tea.

My name is Nicole and I love tea...a lot! I have been writing about my love of the leaf since 2008. My work has been featured on World Tea News, The Daily Tea, Tea Journey, and other publications. I am the winner of the 2018 World Tea Award for Best Tea Blog.