It has been a while since I posted here but I wanted to have a nice and peaceful tea session today. I still have several samples left from Yee On Tea and the one I’m drinking today is the 2008 Ecological Puerh.
2008 Ecological Puerh
This sheng puerh was made using leaves from old plantation trees of around 50 years old. The plantation where this tea comes from is free from any fertilizers and insecticides. This implies that it’s an organic tea.
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These leaves were processed and pressed into cakes in 2008. I don’t really know which area this tea comes from so it will be a surprise… I like to do this because it opens the mind and you don’t have any preconceptions.
- 5.1g for 120ml DCQ teapot
- Water 99°C
The leaves have a dark brown colour. They look good and are medium-sized. I tried to get a mix of leaves and slightly bigger chunks to get a balanced brew. There are also some stems. The aroma is really sweet and warming as I’m getting hints of leather, dry wood and rum barrels.
Infusion 1 (15 sec): it looks quite thick already and has a dark orange colour. Some of the sweetness is coming through but it’s really subtle. Based on the liquor, I expected it to be more intense. Nothing much is going in this infusion.
Infusion 2 (20 sec): it’s turning chestnut red so I hope the flavours will be more intense than during the previous infusion. Now I’m getting a more aged flavour profile. It’s more of a warehouse flavour; something I have also tasted when drinking other middle-aged sheng from Yee On Tea. Some hints of leather are present but the warehouse flavour is dominant. It’s really enjoyable, so the fact that I’m getting storage notes is not a bad thing. I’m also experiencing some fruity top notes.
Infusion 3 (25 sec): the aged flavour is still there and I also feel the fruity notes are gradually moving to the front. This one immediately sticks to the back of my throat and gives me a warm feeling; it’s a really nice body sensation. The finish and aftertaste are fruity and leather is coming through in the aftertaste.
Infusion 4 (30 sec): I boiled some fresh water and the aged puerh flavour is more intense, just like the fruitiness. I can’t name the exact fruits, but it’s a more general fruitiness. There are some slight hints of incense throughout the infusion as well. This has been the most enjoyable infusion so far. Now it really feels as if I’m drinking 15-20-year-old puerh. There is also some camphor towards the finish and in the aftertaste.
Infusion 5 (35 sec): this one is even better than the previous infusion and has more camphor right from the start. There is camphor with a warming and fruity twist. Such an enjoyable tea and perfect for a cold day in autumn (like today). This reminds me of other teas that have gone through Hong Kong storage, which is a kind of storage I really like.
Infusion 6 (45 sec): the intensity of the camphor has decreased and some fruity notes are coming through. Aged flavours and hints of Hong Kong storage become noticeable towards the finish and in the aftertaste. Really enjoyable! The energy is so intense and I have a warm feeling throughout my body; especially my ears and hands.
For me, this 2008 Ecological Puerh tea is perfect if you want an easy brew that won’t disappoint you. It has a characteristic aged puerh flavour, but I did not get much more in the early infusions.
From the fourth infusion onwards, this tea started to come alive and I experienced a variety of different things. It really felt like I was drinking a 15-20-year-old sheng. I did not get anything specific, but it reminded me of nicely aged sheng. This kind of flavour profile is why I like teas that have gone through Hong Kong storage.
If you want to try the 2008 Ecological Puerh, click here.