Tea Information:

Leaf Type:  Green, White & Pu-erh Teas

Where to Buy:  Praise Tea

Tea Description:

Our combination of Sencha, Gunpowder, Mini Tuo, Chun Mee, Pai Mu Tan, Lung Ching, Snow Bud, Pi Lo Chun, candied pineapple and strawberry takes you to an oasis of delight. Delectable both hot and cold. Try some with white crystal sugar. Indulge your taste buds.

Learn more about this tea here.

Taster’s Review:

After a quick glance at this tea’s ingredient list, I thought that this tea may just have a little too much going on.  It smelled intriguing, though, with its delicious notes of strawberry and pineapple, so I decided to give it a try.

And somehow, this massive list of ingredients works together very well!  While it is next to impossible to pick out each individual tea’s characteristics, I can taste the fresh, vegetative flavor of green tea, a light earthy quality from the tuocha, and I can even taste notes that are very much like white tea – notes of hay and that crisp, airy quality that is often noted in white tea.

The strawberry and pineapple notes are less distinctive than the flavors of the tea, but, that’s alright.  In fact, I find it to be quite refreshing to have the tea as the center focus in this cup, and have the fruit flavors to serve as accent notes to enliven the overall flavor.  The place where the fruit really stands out is in the aftertaste, where I can taste the flavors of both the pineapple and the strawberry.

This tea does have a natural sweetness to it, so I would recommend tasting before you sweeten.  I did end up adding just a pinch of sugar which helped to enhance the fruit notes more than sweeten the cup.  Without the sugar, the fruit notes fall a little flat … they’re still present, but, just not as lively as with a pinch of sugar.

This one makes a nice iced tea too.  I recommend steeping it at least twice, as it is even tastier with the second infusion.

Tea Information:

Leaf Type:  Pu-erh & White Tea

Where to Buy:  Red Leaf Tea

Tea Description:

Learn more about this tea here.

Taster’s Review:

For those of you who have read very many of my reviews on different types of Earl Grey tea, you’re probably well aware that I’m carrying on an unabashed, passionate love affair with the Earl.  So when I am given a new Earl Grey to try, I get very excited.

But, I can say that this was one Earl Grey that I was not excited to try.  I was even a little nervous to try it.  I love Earl Grey, but, I’ve had my ups and downs with Pu-erh.  And while I am slowly coming to terms with the rather assertive nature of Pu-erh, and even gaining some appreciation for the tea, it’s taken quite a while for this to occur, and I wasn’t too sure I was ready to try my beloved Earl Grey as a Pu-erh.

I did not steep according to the instructions on the website, which suggest a boiling temperature for 5 – 7 minutes.  Instead, I got out my gaiwan, eyeballed a measurement of the tea in the bottom of my gaiwan, added hot water (190°F) and put on the cover.  I did a quick rinse, and then allowed the first infusion to steep for 45 seconds, and the second for one minute, and these two infusions were combined in one cup.

The Pu-erh is a shou Pu-erh, which means it has been fully ripened.  It is strong and earthy.  But, fortunately, the bergamot is also strong, and the bright, tangy character of the citrus fruit shines through.  Also in this blend is a sprinkling of white tea, which surprised me when I first opened the pouch, as I didn’t expect to see Silver Needles in the package.  I don’t know that I can taste much of the Silver Needles’ contribution to the cup, but, I can’t say that the tea would taste the same without this component.

And I have to say that despite my misgivings about the idea of a Pu-Erh Earl Grey, this is quite good.  Delicious even!  It earned a   It’s not going to earn its way into my list of favorite Earl Grey teas, but, it certainly has earned a spot on my list of preferred Pu-Erh Teas.

I like this!

Tea Information:

Leaf Type:  Pu-erh

Where to Buy:  Verdant Tea

Product Description:

The Peacock Village is unique in its perfectly light and clean body.  It does not weigh down the palate with earthiness.  Rather, it sparkles in its crisp sweetness.  The very large leaves used are similar to the old tea tree leaf material in the Xingyang 1998.   The first steepings yield a crystalline orange tea with tea oils swirling on top.  The sweetness is like rock sugar and white grapes.  After the preliminary steepings, the tea starts to unfold in darker buckwheat flavor and honey.  Unexpectedly, there is something in the texture and aftertaste of dried oregano.  As the tea steeps out, the grape-like fruit taste becomes dark elderberry, and the aftertaste is tinged with the warm spice of Thai ginger and peppercorns.

Learn more about this tea here.

Taster’s Review:

This tea made me a little nervous at the start.  While the dry leaf aroma doesn’t possess a strong earthy scent, the liquor does smell rather earthy.  And it is that earthiness that often puts me off when it comes to Pu-erh.  But Verdant has not let me down yet, so I relied on my past experiences and took a sip.

Yes!  Fortunately, the earthiness is not as strong in the taste.  The first sip starts out with a fairly moderate earthy tone which quickly dissipates into a clean, sweet flavor.  With each subsequent sip, I notice less of the earthy note, and more of that sweetness.  It’s really quite lovely.

I brewed this Gongfu style as directed on the Verdant Tea website, except that I steeped the first infusion 30 seconds and added 15 seconds with each subsequent infusion.  What I am drinking now is the results of the first two infusions (following two quick rinses).  The taste is remarkably light for a Pu-erh, which tends to be somewhat heavy.  Once the earthy notes subside, the flavor is sweet and crisp … almost like a honey that has been thinned with sparkling white grape juice.

The third and fourth infusions render a tea that has almost no earthy note to speak of.  There is just a hint of earthiness somewhere in there, but, it’s back in background, and so easy to miss with the other lovely flavors in the cup.  It has a warmth to it as if it had been slightly spiced.  The spiced tones develop later in the sip, toward the finish, and the aftertaste imparts a tingly taste on the tongue as if I had just eaten something with fresh peppercorn.  Not hot or spicy, mind you, but, just a hint of pepper. I taste lovely fruit notes throughout:  the grape-y notes that I mentioned earlier are still there, and I taste something else too … pear perhaps?  A very interesting tea, this Shu from Peacock Village, and I am eager to try the next two infusions.

My fifth and sixth infusions are even sweeter, reminding me a bit of the rock sugar candy that I used to love as a child (and if the flavor of this tea is any indicator, I still quite like that rock sugar candy!)  The earthiness is gone.  There is a dry sensation toward the finish and into the aftertaste … but it isn’t astringency.  It almost feels powdery, like dry cocoa but it doesn’t taste chocolate-y, instead it tastes like warm spice.  It is a curious sort of sensation, but not at all unpleasant.  I’m quite enjoying the mysteries that I experience as I sip this tea.

For those who have thought that Pu-erh is not to your liking, I think you should give this Shu a try.  It is quite remarkable, and unlike any Pu-erh I’ve yet to taste.

"Abstraction White Rose" by Georgia O'Keefe. I had difficulty finding this tea on the website, so, I decided to treat you to a picture from one of my favorite artists of all time, Georgia O'Keefe. You can click on the photo to learn more about Georgia O'Keefe and some of her other works.

Tea Information:

Leaf Type:  Pu-erh

Where to Buy:  Tao of Tea

Product Description:

The Tuocha refers to a family of bowl shaped teas, commonly available as Green tea Tuocha, Black tea Tuocha and Puer (aged) Tuocha. More recently, Tuochas have also become commonly available by compressing the tea leaves and flowers together, or by heat infusing them together. In making the Rose Tuocha, more mature leaves of the tea plant are selected in summer, sun-dried, steamed, oxidized to turn dark, then compressed along with rose petals into small bowls. Wrapped with paper, the Rose Tuocha are an ideal size (3 grams) for individual serving.

Flavor Profile: Sweet, smooth, very mild rose flavor with little astringency.

Taster’s Review:

This is certainly different … not at all what I expect when I taste a Pu-erh.  Pu-erh tends to be quite a strong, assertive flavor, but with this Pu-erh, you need to throw everything you know about Pu-erh out the window, because it’s so unusual … but in the very best way possible.

When I steep Pu-erh Tuocha like this, I steep them in my gaiwan, using short steeps and multiple infusions.  My first cup was the combination of the first two infusions (following a quick 10 second rinse).  This cup is really quite light in flavor.  A little woodsy with a mellow rose note that is pleasantly sweet.  No sharpness, no strong earthy flavors.  Smooth and only the faintest hint of astringency at the tail.

My second cup (the combination of the third and fourth infusions), brewed up darker and much bolder than the first cup.  The color here is much more like what I’d expect from a Pu-erh, whereas the first cup was more like a black tea.  The flavor is more assertive compared to the first, but, still, it is not that typical earthy flavor of Pu-erh.  There are some earthy hints that seem to have paired up with the woodsy flavor that I mentioned with the first cup – creating more of a “damp wood” flavor than an earthy note.  The floral notes are stronger here too.  What this cup actually tastes like to me?  Coffee … but without the bitterness and astringency.  This tastes rather like a smooth cup of rich coffee.

My third and final cup (the combination of the fifth and sixth infusions) was slightly (only very slightly) lighter in color than the second cup, but the flavor has become much smoother than either the first or the second cup.  The floral tone has emerged nicely, and I am still getting that coffee-like flavor that I had mentioned.  Of the three cups, this one is definitely my favorite as it has become so unbelievably smooth.

This is an excellent Pu-erh.  It would make a good starter Pu-erh for those who are new to the tea.  And for those of you who really love rose teas, you should give this one a try … while the rose flavor here is a bit more mellow than a typical rose Congou, I like that this Rose Tuocha shows me a whole new set of flavors to the rose that I would have never experienced from other teas.

Tea Information:

Leaf Type:  Pu-erh

Where to Buy:  Teavivre

Product Description:

A Premium Pu-erh Mini Tea Cake infused with Chrysanthemum flowers

• Plucked and manufactured in June 2008 in Simao, Pu’er, Yunnan, China
• Premium Pu-erh tea leaves and Chrysanthemum flower individually wrapped and compressed into beautiful bird’s nest shaped tea cakes for convenient brewing and storage
• Brews a tea with a deep mahogany color
• Chrysanthemum lends a light sweet floral note to the rich complex flavor of the Pu-erh tea

Read more about this tea here.

Taster’s Review:

This mini tuocha cakes are neat!  There is one chrysanthemum flower tucked inside each little nest, and as the Pu-erh steeps and begins to fall apart, the chrysanthemum flower is revealed.  This isn’t like a blooming or flowering art tea, it is more like a buried treasure tea!

The aroma of the dry tuocha is what I’ve come to expect from Pu-erh – earthy.  I don’t know if I’ve just become more acquainted with that scent from Pu-erh or if this is a lighter earthy scent in this Pu-erh, but I’m not finding this off-putting as I normally would.  It doesn’t smell delicious or anything, but, it isn’t revolting either.  I tried to see if I could smell the flower, but I did not, perhaps the delicate scent o f the chrysanthemum was overwhelmed by the earthy tones of the Pu-erh.

I used my gaiwan and infused using short steeps (a quick 10 second rinse, then a 30 second infusion for the first steep, and added 15 seconds with each subsequent infusion).  The flavor is rich and deep.  Earthy, yes, but, I find that the subtle sweet notes of flower from the chrysanthemum provide contrast to the earthy tones.

There is, of course, that amazing sweetness to this Pu-erh … a deep caramel-y flavor that is what finally won me over and helped me develop an appreciation for Pu-erh.  The floral tones are very nice, and they develop as I continue to sip. The floral note has a slight sharpness to it which when juxtaposed to the strong sense of earth in the background tempers what would otherwise be quite a heavy flavor.  A nice balance, and certainly an enjoyable Pu-erh experience.

Tea Information:

Leaf Type:  Pu-erh

Where to Buy:  Red Leaf Tea

Product Description:

From the ancient halls of Chinese herbal science comes a special tea that is designed to call out to the spiritual world; Prosperity Pu-Erh Tea! When civilization was born, Chinese healers developed the arts of Feng Shui, writing, and herbology, and the Prosperity Cube. The Cube is a compressed block of herbs that have been specially prepared with sticky syrup and a small square mold. A Chinese character is applied to the cube during the molding process, as a spiritual call for a certain quality. When shared with family, the Prosperity Cube can be amazingly effective in lifting the financial burdens of the participants. Packed with just as many health benefits as other tea varities, Pu-Erh tea such as the Prosperity Cube make excellent sipping teas for those looking for a traditional Chinese taste.

Taster’s Review:

I’ve come to realize that not all Pu-erh teas are the same.  Just like with any tea type there are good Pu-erh teas and there are not-so-good Pu-erh.  This Prosperity Cube from Red Leaf Tea happens to be one of the good ones!

This Pu-erh is incredibly flavorful – and very pleasantly sweet!  The aroma of the dry leaf is a little earthy, but in comparison to some other Pu-erh teas I’ve encountered, I would say that the earthiness here is rather mild.

The steeped tea smells a bit more like damp wood than of earth, and there is a sweet kind of aroma to it too that reminds me a bit of caramelized sugar.  That caramel essence translates into the flavor very well, in fact, this is one of the sweetest Pu-erh teas that I’ve yet to try.  It isn’t the “deep undertone of caramel-y sweetness” that I often describe when reviewing Pu-erh, this is a sweet, caramel syrup overtone that is front and center.

It is incredibly smooth and there is no bitterness whatsoever.  I am also having a hard time discerning any hint of astringency to this cup.  It is just smooth and sweet from start to finish, with an oaken undertone and a hint of earth that hits just after the start.

If you’re like me and have had one or more unpleasant Pu-erh experiences in the past, don’t let that stop you from trying more.  If you do, you are only depriving yourself of what is indeed a fascinating journey of discovery.  On my journey, I am discovering so many wonderful Pu-erh teas there are out there to enjoy!

And if you’ve decided that maybe you should give Pu-erh one more try, I recommend starting with this Prosperity Cube from Red Leaf Tea.  One taste of it and you’ll have a hard time remembering what “bad” Pu-erh is like … this one is THAT good!

Tea Information:

Leaf Type:  Pu-erh

Where to Buy:  Verdant Tea

Product Description:

Year: 2008

Workshop: Diyi Workshop

Region: Xishuangbanna

Flavor: True to the smell, this tea really does taste like corn, but with an impressive complexity.  The spearmint comes through as a tingling sensation, more of a a minty texture than anything else.  Despite the sweet corn flavor, the tea is weightless on the palate and almost refreshing like an iced drink.

Taster’s Review:

This month’s Steepster Select Package theme is “Migration.”  My first thought when I saw the card insert in the package was “Migration?  What an odd theme.”  But I don’t mean odd in a bad way… I happen to think odd is a compliment.  I mean, why settle for ordinary when you can have something a little odd?

The card insert explains the theme like this:

Autumn brings bodies in motion – animals and people alike – savoring the final wisps of warmth.  Stroll through the park and you’ll find empty nests, scattered branches and crisp, fallen leaves, all proof of the impending frost.

Some take flight, migrating to warmer climates, but those more observant recognize Autumn is merely the beginning of many tea-soaked months.

Rather than fly away, we choose to nose-dive in wholeheartedly.  We bring you 3 teas inspired by everything the migrating birds left behind.

I really like this explanation and how it fits with the three teas chosen for this month.  This particular tea is the “empty nest”!

And I really am liking this tea!

If you are a frequent reader here, you may know that I am not as fond of pu-erh as I am other types of tea.  But I am gaining an appreciation for it with each new tasting.  This Shu (meaning “cooked” pu-erh) is full of surprises!

My first surprise was the aroma of the dry nest.  It is earthy, yes, but, the earthy notes are not as strong as I usually find with a Shu.  I can also smell notes of corn and even a hint of mint nestled in the mini tuo cha.  The brewed liquor has a stronger corn scent.  Earthy notes are still present, but, they are significantly softer than the dry leaf.

The second surprise is in my gaiwan.  Usually, when I steep these little nests, the tea remains in a little mass at the bottom of the gaiwan… but this pu-erh seems to be very loosely packed into the nest, as it fell apart.  And what it revealed to me was not only the deep brown and almost-black colored leaves, but also green leaves in there.

The flavor … is like WOW!  Corn!  I don’t think I’ve ever tasted a tea that has such a profound corn flavor as this.  It tastes like roasted corn to me … like when you go out to the fair … the roasted corn on the cob?  Yeah, that is what I’m tasting.  I LOVE roasted corn on the cob, and I have tried my hand at roasting my own corn on the cob but with very little success.  I can never seem to capture that same flavor of the fair.  But… interestingly enough, this tea has!

The sweetness is a corn-like sweetness, reminding me a bit of sweet corn cakes.  The mouthfeel is remarkably light and has a crispness to it.  It feels cleaner on the palate than any other pu-erh I’ve ever tasted.

This is a remarkable pu-erh.  I recommend this to all tea enthusiasts out there, especially to those who want to gain a stronger appreciation for pu-erh, and have had some unfortunate experiences with it in the past.  This pu-erh is unlike any other I’ve ever tried, and certainly one that you should try!

Tea Information:

Leaf Type:  Pu-erh

Where to Buy:  Verdant Tea

Product Description:

Mt. Banzhang is considered the absolute top of the line in pu’er leaf, but Mt. Yiwu is giving Banzhang a run for its money. The art of pu’er in Yiwu is thriving and threatening to take 1st place. Compare this to the American cheese and wine movement that is finally strong enough to hold its own against France. Because Yiwu is not yet as famous, the tea is much more affordable, even certified single origin bricks like this one. Buy a brick if you can and watch this tea age into some of the best. In ten years it may be much more difficult to even obtain Yiwu leaf for import.

To Learn More, click here.

Taster’s Review:

This is Pu-erh?  I found myself questioning it the moment I opened the pouch and noted the aroma, which was not strong nor as earthy as a typical Pu-erh.  The earthiness is very slight, smelling a bit more like mushrooms to me than earth.  The brewed liquor takes on a slightly stronger earthy tone, but, still, not nearly what I’ve come to prepare myself for when I drink Pu-erh.  There are lingering notes of wood, reminding me of a walk through the forest – again, not so much of the smell of the earth in that forest, but the trees and the surrounding air which is enhanced with a hint of smoke from a nearby cabin.

The complexity of the aroma translates into the flavor.  I taste a fruit note in this cup – something I can’t ever recall noticing in another cup of Pu-erh.  It is not a strong flavor, but more of a whisper of a flavor in the background, a mystery that is hidden behind the solid notes of wood and spice.  The spice tones start out “almost” peppery – almost but not quite.  As I continue to sip, I find that the peppery tones develop somewhat, but it remains a subtle spiced note.

The tasting notes on the Verdant Tea website suggest a hibiscus tone, but I have to say that I don’t really notice hibiscus.  Perhaps a hint of tartness from the berry/fruit notes that I mentioned earlier, but as I don’t like hibiscus, and I am enjoying these fruit notes, I don’t taste hibiscus when I taste the berry-like flavor; but I can see where the comparison to hibiscus is made.

It is incredibly smooth with no astringency or bitterness.  The body is lighter, delivering a taste that is not quite as heavy as a typical Pu-erh.  It has a light sweetness that is not so much the caramel-like sweetness that I’ve come to appreciate in Pu-erh … it’s different, but no less enjoyable.  In fact, that this IS different, it becomes even more enjoyable; intriguing me to continue to sip so that I may pinpoint what it is I taste.

Subsequent infusions seem to deliver more complexity.  Just as the previously mentioned tasting notes from Verdant Tea suggests, the berry/hibiscus-y notes develop into more of a tart apple taste.  I can really taste the cedar notes now.  The spice has developed as well, a light peppery note without those high spice notes.  A subtle, low pepper tone.

If you’re new to Pu-erh, I think that this would be an excellent Pu-erh with which to start.  If you’re a seasoned Pu-erh veteran, I would still recommend trying this Pu-erh for its unique set of flavors, you may find it to be a deliciously different addition to your tea cupboard.

An exquisite Pu-erh (and I really don’t think I’ve used exquisite to describe a Pu-erh before!)

Tea Information:

Leaf Type:  Pu-erh

Where to Buy:  Verdant Tea

Product Description:

Region – Hekai Mountain, Xishuangbanna, Yunnan, China

Processing -  This is wild picked from one of the most bio diverse ancient tea forests in China.  Hekai leaf is known for an orchid-like fragrance absorbed from native flowers.  The tea is allowed to sun dry and age loose as maocha for several months to a year before being steamed and stone pressed into bricks.  The leaf material for the Artisan Revival brick is from the oldest tea trees, some of which have to be climbed during the picking.

Read more about this tea.

Taster’s Review:

My experience with Pu-erh has been pretty well-documented through the blogs for which I write, because really, before embarking upon writing reviews on tea, I had less than a handful of experiences with Pu-erh, and those tea moments were best forgotten.  They were negative experiences, to say the least.  Since those times, I have learned better ways to steep Pu-erh and have come to appreciate it.

This Artisan Revival Stone-Pressed Sheng (2006) from Verdant Tea is one of the best Pu-erh teas that I’ve tried yet.  The aroma of the dry leaf is quite different from other Pu-erh teas that I’ve approached, rather than that strong, earthy presence, I find this one to to be a little more like warm spice and tobacco.  It reminds me of the smell of my father’s pipe tobacco (my stepmother was very keen on trying to get him to smoke a pipe, she seemed more interested in it than he did, though).

For the first couple of infusions, I am tasting a floral note.  This is a Pu-erh?  There is very little earthy taste to this cup, and what little earthiness that I do taste is on the sweet side, like hints of wood and earth.  It is incredibly smooth.  So smooth, in fact, that it almost feels like melted butter as it glides over the palate.  There is a sweetness that comes from the floral notes, as well as a somewhat honey-esque tone in the background.  These honey notes, together with the floral tones give this a very honeysuckle-like finish.  Overall, these first few infusions are light, sweet, and flowery, reminding me a bit of those early moments in spring when the air is clean and the plants begin to show hints of life.

With the subsequent infusions, the flavors became more assertive and yet the tea kept its smooth demeanor.  It hasn’t become earthy, though, as much as it has become more vegetative.  I can taste grassy tones.  The aforementioned buttery texture is still there, and I can taste a buttery flavor as well.  There are still flowery tones to this tea, but they are a little less distinct with the emergence of the grassy flavor.  Still incredibly sweet and delicious.

In the last two infusions (infusions five and six … I suspect that these leaves could very well have submitted even more, but, I was content with the six infusions), I began to note a savory flavor emerge.  It was still quite sweet, but there was a savory tone in the background that provided a nice contrast to the sweetness.  There are still floral notes.  The grassy flavor has mellowed slightly, making for an even smoother taste.  There is less buttery flavor to these infusions, but the sweetness remains.  If anything, I think the sweetness becomes more intense.

Now, as I sit and contemplate this exquisite tea, I can’t help but think back to those first few Pu-erh experiences with a bit of sadness.  If only they had tasted like this Pu-erh…

Tea Type: Pu-erh

Where To Buy: Verdant Tea

Product Description:

Year: 2006

Dry Leaf: Small black leaves and vibrant orange curled buds.

Aroma: Musty notes of a long-extinguished campfire, and the smells of hot chocolate and oatmeal with raisins.

Tea Color: The dark red-brown of rosewood, completely crystalline with tea oil swirling on the surface.

Taste through early steepings: Assertive and literally mouth watering spearmint and cedar notes which quickly evaporate off the palate leaving the sweetness of flaky pasty and dark mission figs. A few steepings in, a warmth builds up in the throat like the glow of red wine.

Taste in middle to late steepings: The dark fig sweetness develops into a deeply complex spice of ginger and ceylon cinnamon with hints of cracked peppercorn, while paradoxically becoming cooling on the tongue. The tip of the tongue is engaged by the subdued sweetness of raw sugar.

Steeped Leaf: Dark mahogany brown, with buds still tightly coiled.

Notes: This brick is an excellent investment. At a lower price point, this tea offers an incredibly intriguing and diverse set of flavors that could only grow with time.

Tasters Review:

Right up front I will say that this pu-erh blew me away!  My favorite part were the plum and fig notes.  I did do an infusion test with this one and think it would just be easier to show you how that went so – here goes!

My 1st infusion was for approx 5 seconds.  The aroma after infusion was musky, woodsy, and raisin-like.  The color was a light reddish brown.  The taste was fairly malty with a hint of raisin or figs.   I seemed to enjoy it a bit more after it cooled for just a few moments.

Infusion 2 was for 8-10 seconds.  It was darker in color a nice medium brown.  The aroma is musky and of PLUMS! Yum!  The taste is Plum-like and near creamy.  WOW!  I enjoyed the 2nd infusion much more than the first.  I’m not saying I didn’t enjoy the first but the 2nd touches my heart and soul a lot more!  This is truly special!