Jalam Teas Lao Ma E’ Sheng
Lao Ma E' Sheng from Jalam Teas was vegetal with all of the bitterness that this region is known for along with a nice returning sweetness.
Jalam Teas Bang Pun Unfermented Puerh
Country of Origin: China Leaf Appearance: loosely compressed, mixed greens and browns with visible buds Ingredients: puerh tea Steep time: 30 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: deep gold I have a treasure hoard full of mini puerh cakes from +JalamTeas that I guard as though I were Smaug on Lonely Mountain. Only less violent…maybe. There are some posts coming down the pipeline that will group several teas from similar regions in Yunnan but in the meantime, I wanted to share this gem with you all. It was sent out to subscribers just after I moved into my apartment back in 2014. Time flies when you’re having fun but the wonderful thing…
A Quadruple Shou Puerh Tasting with Jalam Teas
Having too much tea is a very nice problem to have. That being said, I do feel a bit bad when tea sits around without being enjoyed. I’ve started to taste them in groups for that very reason. That way I can dig through the “to drink” pile faster and no one gets left out. On a very chilly winter day, I did just that. For this tasting, the only thing the teas have in common is that they are all shou, or cooked, puerh from the same vendor. Each of these teas was brewed in a porcelain gaiwan (luckily, I have those laying around in spades) using 8g of leaf and boiling…
