This 2004 Raw Pu’er is a beautiful tea with complex flavours. It’s also great with a generous slab of chocolate cake (see below). For those of you who haven’t thought of combining Pu’er tea and chocolate cake, do read on!
2004 Raw Pu’er
One thing that strikes you about this tea is its ‘barn house’ aroma. It also has a ‘damp’ smell, something like loam.
Lincang region, southwest Yunnan province, CHINA
Dry. The leaves have been zip-locked and stored in a cool, dark environment
6 grams, or one-third of a small clay pot
95 degrees Celsius (approx.)
Pu’er Tea and Chocolate Cake: Some Notes
We brewed the tea in a nice clay pot and discarded the first wash. The second infusion onwards had a nice clean taste and huigan aka returning sweetness.
Well, it just so happened that we had baked a Donna Hay ‘Ultimate One-Bowl Chocolate Dessert Cake’ the day before. It’s a fudgy kind of chocolate cake that we chose to make with Belgian couverture chocolate pieces. ‘Ultimate’ is the right word.
Why is the combination of Pu’er tea and chocolate cake so good? I think there are two reasons. One, the tea cleanses the palate which has just been coated by the richness of the cake. Two, the smoky/sweet combination offset each other perfectly.
The bitterness level of the 2004 raw tea goes down with each infusion, but what’s extra nice is that the sweetness and smokiness remain for more than 10 infusions. In fact, you could easily get 20 infusions out of this wonderful aged tea.
Speaking of ‘aged’, stay tuned for our forthcoming post on the Limited Stock 1999 Raw & Rare Pu’er (available now).