The Importance of Experimenting
Experimenting in Gong Fu Cha is a way to get better tea. I bought a teapot for a particular tea but saw it’s much better to brew a different tea.
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Experimenting in Gong Fu Cha is a way to get better tea. I bought a teapot for a particular tea but saw it’s much better to brew a different tea.
ANMO’s 2005 Master Loo Tea Brick is shou puerh with a woodsy flavour profile. It went from visiting a sawmill to walking through a camphor forest.
ANMO’s 2013 Sunsing Aged Tree Shou Pu-Erh tea is a perfect harmony of wet leaves, mushrooms, cherry wood and a sweet earthiness.
Yunnan Sourcing’s 2013 Yong De Blue Label Ripe Pu-er is a good everyday shou. It starts out earthy with notes of camphor and becomes really sweet.
The Wild Orange 2009 Ripe Puer Tangerine from Teasenz is the perfect introduction to shou puer tea. There is a subtle earthiness and an orange sweetness.
The 2010 Hai Lang Hao As You Like is a shou Puerh tea that contains older material. Ageing has softened the sharp edges to make it a perfect every day shou.
Follow me as I delve deeper into the world of loose leaf tea. I’m not an expert, but I try to document my journey as much as possible with this blog.
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