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.

Nicole has been writing about her love of the leaf since 2008. Her work has been featured on World Tea News, The Daily Tea, Tea Journey, and other publications. She is the winner of the 2018 World Tea Award for Best Tea Blog.