This tea from Yunnan province has a pleasant spicy, floral and creamy aroma with a hint of peaches.
• 1 tsp. tea • 8 oz. 185-205°F water • 2-5 min. • 2 steeps
Chelsea | Taste the Tea Blog – November 14, 2017
Ok, this smells exactly how you would expect it to. I’m a pu-erh novice, but I’ve drunk enough of it to recognise the peaty, earthy notes of a fermented tea. The classic earthiness intertwines with an equally rich creaminess. The leaves are soaked in whey before steaming and fermentation takes place, to give them the milky flavour. I’ve never heard of this technique before and, whilst the process unsettles me, it didn’t stop me enjoying the tea. The only downside is, anyone striving for a plant-based diet or with a dairy restriction might run into some trouble. http://www.TastetheTea.co.uk
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