• Reviews

    Teanami Palace Grade Pu Erh (Ripe 2005)

    Country of Origin: China Leaf Appearance: small, dark and golden with visible buds Steep time: 30 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: dark, almost opaque I had a love-hate relationship with cooked puerh for a very long time. The primary reason for that is that there’s a lot of poor quality stuff out there. It took a while for me to learn that lesson but it is an important one. Since then I’ve gotten much pickier about what I’ll subject myself to. Life is too short to drink bad tea! One of the keys to shou puerh is understanding leaf grades. Puerh leaves are graded on a scale from…


  • Reviews

    Teanami Bulang Raw 2011

    Country of Origin: China Leaf Appearance: somewhat dark, loosely compressed Ingredients: puerh tea Steep time: 30 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: deep gold Sometimes I find patterns developing in my tea drinking without even meaning for it to happen. For some time I’ve primarily been drinking younger sheng when it comes to puerh. That wasn’t a conscious move on my part, it just happened to be what has come my way. I hadn’t thought about it until I realized that this sample is probably the oldest tea that I’ve drunk in a while. As soon as I opened the can I was struck by that unmistakable puerh smell. It’s…