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ProfCrash · 02-15-2011, 05:05 PM

I know I have given this in pieces but thought I would give my overall take on my Pu-Erh experiment.

So this weekend I tried the Bai Beeng Moonlight White 125 gram Tea Cake, Vintage 2009, Organic Fair Trade Pu-erh Tea and the Tibetan Golden Mushroom, Organic Fair Trade Pu-erh Tea. Both were good but neither blew me away. I think they are both uncooked Pu-Erh but I am still trying to figure all of that fun out. They both appeared to be more raw tea then more processed tea and they looked to be more green and red color in the cup then the TuoCha's which have looked very dark and black in the cup.

I am finding that I tend to prefer what I think are the Black Pu-Erhs, or cooked Pu-erhs. I like the stronger, earthier flavors that come from these Pu Erh. I am guessing that the ones that I have liked are black because,well, the tea looks black when in the infuser and the two that I think were raw/green looked like regular tea that had been compressed together.

Color me confused.

Anyway, here is my list of Pu Erh prefrences so far. The non loose leaf ones where either Tuo Cha (small compressed balls), discs, or mushrooms.

1) China Pu Erh Tuocha Tea Gschwendner (would buy again)
2) Shu Pu-erh Tuo Cha Vintage Blend (would buy again)
3) Bai Beeng Moonlight White 125 gram Tea Cake, Vintage 2009, Organic Fair Trade Pu-erh Tea
4) Tibetan Golden Mushroom, Organic Fair Trade Pu-erh Tea
5) Shu Pu Erh Classic Vintage Blend (loose leaf)
6) Pu Erh Ginger (loose leaf)
7) Pu Erh Vanilla Mint (loose leaf)

I have one more TuoCha to try and I will probably have that tonight. I am going to give the disc and mushroom many additional tries. I have plenty so that won't be a problem. (grins) I think they might grow on me over time. They are much more mellow, more subtle, then any of the green teas I have drunk. It could be that I just need to give myself some time to taste them and appreciate them.

02-15-2011, 05:05 PM	#8150
ProfCrash Tea Enthusiast Posts: 8,554 Karma: 75384937 Join Date: Jul 2010 Location: Somewhere in the USA Device: Kindle1, Kindle DX Graphite, K3 3G, IPad 3, PW2	I know I have given this in pieces but thought I would give my overall take on my Pu-Erh experiment. So this weekend I tried the Bai Beeng Moonlight White 125 gram Tea Cake, Vintage 2009, Organic Fair Trade Pu-erh Tea and the Tibetan Golden Mushroom, Organic Fair Trade Pu-erh Tea. Both were good but neither blew me away. I think they are both uncooked Pu-Erh but I am still trying to figure all of that fun out. They both appeared to be more raw tea then more processed tea and they looked to be more green and red color in the cup then the TuoCha's which have looked very dark and black in the cup. I am finding that I tend to prefer what I think are the Black Pu-Erhs, or cooked Pu-erhs. I like the stronger, earthier flavors that come from these Pu Erh. I am guessing that the ones that I have liked are black because,well, the tea looks black when in the infuser and the two that I think were raw/green looked like regular tea that had been compressed together. Color me confused. Anyway, here is my list of Pu Erh prefrences so far. The non loose leaf ones where either Tuo Cha (small compressed balls), discs, or mushrooms. 1) China Pu Erh Tuocha Tea Gschwendner (would buy again) 2) Shu Pu-erh Tuo Cha Vintage Blend (would buy again) 3) Bai Beeng Moonlight White 125 gram Tea Cake, Vintage 2009, Organic Fair Trade Pu-erh Tea 4) Tibetan Golden Mushroom, Organic Fair Trade Pu-erh Tea 5) Shu Pu Erh Classic Vintage Blend (loose leaf) 6) Pu Erh Ginger (loose leaf) 7) Pu Erh Vanilla Mint (loose leaf) I have one more TuoCha to try and I will probably have that tonight. I am going to give the disc and mushroom many additional tries. I have plenty so that won't be a problem. (grins) I think they might grow on me over time. They are much more mellow, more subtle, then any of the green teas I have drunk. It could be that I just need to give myself some time to taste them and appreciate them.