The Melting Teapot

On the weekends, my husband and I usually drink assams or black tea blends brewed English-style (in a brown betty).  However, this morning’s pot of assam just wasn’t hitting the right notes for me, and I decided to start over with something quite different – a puerh.

I’m hoping my memory is correct about this tea because I’ve had this particular puerh cha for a few years now.  Although the puerh is done in a cooked style, it is still in a pressed cake form, and (if I remember correctly) it was made from my favorite type of tea: golden yunnan.  I believe this was purchased online from Yunnan-sourcing about 5 years ago, and the cha was probably pressed into cake form not long before that.

If any of my Chinese-reading friends can spy a date on the paper wrapping, please let me know!

A slip of paper from the tea makers was included in the puerh cha, with information in both Chinese and English.

YUNNAN CHITSU PINGCHA

Yunnan Chitsu pingcha (also called Yuancha) is manufactured from puerhcha, a tea of worldwide fame, through a process of optimum fermentation and high-temperature steaming and pressing.  It affords a bright red-yellowish liquid with pure aroma and fine taste and is characterized by a sweet aftertaste all its own.  Drink a cup of this, and you will find it very refreshing and thirst quenching.  It also aids your digestion and quickens your recovery from fatigue or intoxication.

My Tasting Notes

Brewed in an yixing pot, using standard gongfu methods (boiling water, multiple infusions).

The puerh's color is darker than the slip of paper described; it is more of a red-brown.  The liquid is definitely clear, not muddied, but the unmistakable aroma of mud that characterizes Yunnan black teas is quite evident.

This tea has an aroma and flavor reminiscent of a dense forest floor, mushrooms, and damp green vegetation. It leans more toward black tea rather than green tea end of things.  There is a pleasant mustiness that reminds me of a library filled with old books.

We are currently sipping our fifth steeping of the tea, and it remains as strong in character as the first cup.  I believe we’ll be able to steep this several more times throughout our day, enjoying many small cups of tea.