Tasting Pu’er tea is a wonderful way to spend a few hours in the company of friends. As we head into the cooler months of the year, we naturally gravitate towards more oxidized or aged teas such as black tea and vintage Pu’er.
Seems like a good time to try another aged Pu’er. This time, it’s from the year 2008.
Banzhangshan, Menghai county, Xishuangbanna region, Yunnan province, China
Dry. The leaves have been zip-locked and placed in a cool, dark storage room
5-6 grams, or about one-third of a small clay pot
95 degrees Celsius (approx.)
Method & notes
We discarded the first wash (as is traditional) and drank the second infusion onwards.
We drank at least five infusions, but could have kept going and enjoyed even more than that.
This is an enticing tea, for sure. It hits you with its toffee aroma (similar to the 2010 Pu’er we reviewed in an earlier post). There’s no bitterness to speak of when you give it a flash pour. It is certainly mellow, as you’d expect from a Pu’er this age, but not all that sweet in the early steepings.
Its natural sweetness didn’t come out until the fourth and fifth steepings.
Tasting Pu’er: Verdict
We would definitely drink this tea again.
The best way to develop the palate for Pu’er tea is to drink lots of the stuff.
We don’t necessarily believe that using precise descriptors are the best way to show your appreciation for tea. More important perhaps is plugging into the moment, whether you’re alone or in company, and enjoying the goodness and warmth that great tea provides.
This 2008 raw Pu’er from Menghai certainly does that, and that’s why we have chosen to stock limited quantities of this tea here.
In Day Three of our ongoing series on tasting Pu’er, we sit down with a Pu’er harvested way back in 2004.