The Melting Teapot

I’ve sipped an awful lot of wine lately, but on this cool and grey afternoon I was craving a robust tea.  That had me reaching for what I knew would be a deep, dark cup of ripe puerh.  This particular puerh came as a brick, and it was purchased from Brett at Black Dragon Tea Bar:  Cang Yuan Wa Mountain Ripe Puer Brick.

Today was my first time using one of the teapots from the collection my mother purchased for me. The teapot is very rustic, with rough spots and a lid that fits loosely.  It pours a bit sloppily, so it was important to hold that lid on carefully. It does not have a screen on the inside, which meant that small leaves sometimes clogged the spout.

However, the pot is full of character, and that rough and rustic quality seemed just right for a tea that is also a bit rustic and homey in style. Indeed, as the steam rose from the pot, the aroma and flavor of this tea pulled me to a mountain cabin.

Imagine sipping tea, eating biscuity scones, and inhaling deeply right after a mountain shower.  You’ll catch smoky piñon pine aromatics as a high note, while the damp soil and trees provide a nice undertone in the cup.  What a wonderful memory experience it provoked from me!

Tasting notes: smooth and sweet.  Some yeasty traits on the nose and in the mouth, reminiscent of biscuits and bread.  That damp leaf, forest floor characteristic of a ripe puerh is definitely in place.  There is also a lightly smoky aspect on the finish, but it isn’t bitter at all.  It is more in line with the smoke provided by a sweet piñon pine log in the fireplace.  There are also a few nuts in there, again of the sweet type – chestnuts or almonds.

For comparison, click here to read Brett’s notes on his blog.