Recently we received five samples from our Pu’er tea supplier in Yunnan. In this series of five posts, I’ll be giving a tea tasting report of each of these five teas.
This supplier’s generosity is a strong indication of her integrity, her passion for her products and her desire to show the world outside China just how good Yunnan’s teas can be.
Although Yunnan province is famous for a variety of teas, especially Pu’er, black and white teas, it’s Pu’er that we’ll be focusing on here in these brief tasting reports.
So let’s see what the first tea is like.
Here’s what it looks like.
2010 Raw Pu’er from Mengku, Yunnan
Dry. As Pu’er easily absorbs odours, the tea has been zip-locked in a cool, dark environment.
6-7 grams approx., brewed in a small porcelain gaiwan.
90 degrees Celsius (approx.)
Method & Notes
First, we discarded the first wash. Then we drank the second infusion onwards.
This tea has a sweet toffee-like aroma and is sweet on the palate if flash poured. This is the “returning sweetness” (huigan, or liugan) that Chinese tea drinkers speak of.
Tea Tasting Verdict
As you can see, this tea has a lovely amber colour. Traditionally, the colour of the brewed tea is an important factor in determining quality–almost as important as the taste.
But basically, we couldn’t help getting the feeling that it’s still early days for this tea.
The 2010 Mengku needs a few more years to develop and mature into a really palatable and enjoyable tea that will last many infusions.
It would be interesting to see how it brews up in a dark clay teapot as opposed to a gaiwan. As many tea lovers would know, clay pots are considered better for bringing out the flavours of older teas.
In the next Pu’er tea tasting, I will brew an older Pu’er tea in a clay teapot and show you how I go about it.
Looking forward to it.
So that’s it for this post. Keep drinking great tea!