Last night, I craved for some cooked pu’er. I have been drinking a lot of green teas these past few days, so I needed something more soothing to my stomach. The trouble was all of my good pu’er are in boxes in my car. Yes, I’ve been driving around to and from work with 5 large boxes of pu’er until I’m done with painting my home. I guess I’m taking my own sweet time with the painting. I need to speed up the process.
I scoured my tea cabinet hoping to find something that I might have missed putting into the boxes. Got it! Jogrebe sent me a bit of Xiaguan cooked tuo cha pu'er (vintage unknown) some time ago and there was a bit left enough for one session. I was in business!
Parameter: 5s rinse, twice. 2m rest. Then 5s 5s 8s 10s,…
TN: Deep red-brown in color. Not much nose, except for a slight earthiness. No pondy smell either, which I prefer. In the mouth, it’s soy-milk smooth, round, and went down easy. Nothing too complex, yet it’s quite pleasant in a simplistic, easy going way. When the tea cooled down a bit, however, I detected a slight sour note. Although I’ve read that younger cooked pu’er can have some astringency note to it, I’m still not quite sure why. Is it due to excessive humidity during the “cooking” process? Is it normal? This tea, unfortunately, lacked a sweet aftertaste in the back of the throat that I usually like in my cooked pu’er.
2 stars (mg)
A smooth, clean tasting cooked pu’er but the aftertaste was lacking.