Country of Origin: China
Leaf Appearance: somewhat dark, tightly compressed
Ingredients: puerh tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: dark orange-ish amber
I had yet to try any puerh from +TeaVivre so I was really excited to dig into the latest batch of samples. Most of the cakes that I’ve been drinking lately are on the young side, no later than 2011, and it’s not often that I come across older toucha. The leaves were tightly compressed but readily broke apart in my gaiwan after a quick rinse. I love the smell of raw puerh after steeping and this one was extremely aromatic. It brewed up quite dark, which I suppose I should have expected given the age of the tea. Initially the taste was strong and vegetal but there was major comeback sweetness after each sip. Teavivre likened it to sugarcane and I would say that is pretty spot on. I usually try to keep track of how many infusions that I do but I actually lost count with this one. I did several rounds, ran some errands and then came back to do quite a few more. Although these are on the expensive side for toucha, the quality really speaks for itself. I might just pick up some of these for a once in a while treat.
2006 Fengqing Raw Pu-erh Tea Tuocha sample provided by Teavivre.