Embark on a captivating journey through the diverse world of Pu-erh tea. This tasting adventure explores the unique flavors and rich history of this fascinating beverage, showcasing the remarkable impact of age and processing on its final profile. We delve into three distinct Pu-erh varieties, each offering a unique sensory experience that will tantalize your taste buds and deepen your appreciation for this complex and nuanced tea.From the bright citrus notes of a young tangerine Pu-erh, aged within its fruit husk, to the deep, earthy complexity of a 17-year-old fermented "Old Comrade" tea, we explore the spectrum of Pu-erh's character. We also uncover the subtle elegance of a rare, aged raw Pu-erh, highlighting the contrasting yet equally captivating profiles of fermented and raw varieties. Prepare to discover the captivating nuances that make Pu-erh tea a truly exceptional beverage.
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Tangerine Pu-erh: A Citrusy Delight
Our tea tasting adventure began with a unique tangerine pu-erh. This tea, aged within the husk of a mini tangerine from Xinhua county, offered an intriguing blend of citrus and earthiness. The initial taste showcased the bright tangerine notes, followed by a deeper, more complex flavor as the tea steeped longer.
The process of extracting the tangerine flesh without damaging the shell is a testament to traditional craftsmanship. The aromatic oils from the tangerine peel infused the tea, creating a truly special sensory experience. This younger pu-erh (less than 10 years old) provided a delightful introduction to the world of pu-erh tea.
Old Comrade Tea Cake: A 17-Year-Old Masterpiece
Next, we sampled the 'Old Comrade' tea cake, a fermented pu-erh from 2004, crafted by the renowned Joe Bingliang. This 17-year-old tea presented a richer, deeper profile compared to the tangerine pu-erh. The coppery-amber brew exhibited an earthier aroma and a more intense flavor.
The discussion touched upon the differences between fermented and raw pu-erh teas. Fermented pu-erh undergoes a process involving moistening, bacterial growth, and fermentation, resulting in a profound shift in flavor profile. The 'Old Comrade' tea demonstrated the characteristic 'hue gun,' a long-lasting, sweet-bittersweet aftertaste.
Raw Pu-erh: A Delicate and Ancient Brew
Our final tea was a raw pu-erh from my dad's reserve, older than both Alice and I. This tea, with its origins in a 2008/2009 tea convention, represented a rare and aged variety. The greyish-black leaves produced a lighter, more delicate brew compared to the fermented teas.
The raw pu-erh offered a subtle complexity, with hints of citrus and cedar. This tea exemplified the concept of ‘hue gun,’ possessing a remarkably long and lingering aftertaste. Its gentle notes proved delightful, showing that age and quality can work together in the pu-erh world.
Conclusion: A Pu-erh Journey Worth Taking
This tea tasting was a truly enriching experience, showcasing the diversity within pu-erh tea. Each tea – the tangerine, fermented 'Old Comrade,' and raw pu-erh – offered a unique flavor profile and demonstrated the impact of age and processing on the final product.
For beginners, the tangerine pu-erh offers an accessible entry point into the world of pu-erh. The fermented and raw pu-erhs, while more complex, provided a deeper dive into the subtle nuances of this fascinating tea. Each pu-erh tea is a journey of taste and appreciation; you should find a type that suits your preferences.