Tuesday, June 26, 2018

Teasenz: Wild Orange Pu'er Tea - 2009 Ripe Tangerine Puerh Cha, A Tea Review

So, observant types might notice that it is in fact Tuesday rather than Sunday when I usually blog, mostly it is because Sunday I was under the weather, also I have decided that my blog needs a new schedule! From now on blogs will be Tuesday and Friday, and not be a definite 'review and random' pattern, it will just be what I feel like writing about at that time. And today I feel like delving into the world of Puerh thanks to Teasenz, looking at Wild Orange Pu'er Tea - 2009 Ripe Tangerine Puerh Cha.

There is something a bit magical about tea stuffed in a thing and dried, be it oranges, bamboo, lotus flowers...and I am sure there are other things out there I have not run into...I am not entirely sure why I find them so endearing, but I do. I find these Chenpi Shous come in two varieties, really small ones you can brew the whole thing, or larger ones you need to break up if you want to gaiwan it up, this is the larger variety so I broke off a decent amount of peel to go with the tea. The aroma is wonderful, just the right amount of wet pine needle earthiness blended with sharp citric orange peel and a finish of yeasty sourdough at the finish.

After a rinse and steep I find the leaves and peel smell a bit malty and cocoa like, along with the orange and earthy notes giving it a bit of a chocolate orange aroma. The liquid is the same, earthy, malty, sweet and cocoa with a strong orange aroma. I love these things, they smell so good, especially on a rainy day (which is was the day I drank this...it is also storming right now and has me tempted to get into the other half of the orange, but I must wait for now)

The first couple of steeps really bring the earthy quality, so if you are not a fan of loam, wet pine needles, wet leaves, and autumnal air with undertones of orange peel you might want to go for a double or triple rinse. I am a huge fan of those tastes and love it with the orange, which takes a sweet shou and makes it sweeter, it adds a richness to the tea which I really like. Hilariously Ben hates the first couple of steeps, but later ones wanted in on.

Because, later steeps bring out the strong orange and cocoa notes followed by malt and molasses. What really fascinates me about this style tea is the way it feels incredibly balanced with the chaqi, the shou is very warm (and part of the reason I can't drink a ton of it, I have too much heat, I get my heat from black teas mostly, but lately I have had to steer towards 'cool' teas) as is the chenpi (the peel) but it manages to not feel like I am drinking an inferno, somehow it makes me feel a bit cooled off, which believe me, I like! Especially when I am feeling all congested in my lungs, because this stuff acts a bit like an expectorant (at least for me) so it is a godsend during allergy season.

Being a puerh, it has the expected ridiculous longevity that one expects, I ended up drinking it all day going for massive long steeps and drinking it fairly cold because I just let the leaves sit in the water for like half an hour, and it never gets bitter. If you feel particularly adventurous, you can do the boiling thing with the spent leaves to squeeze every bit of orange goodness out of it. Also, since everyone is different, this style tea takes well to tweaking, I like my orange shous to be heavy on the orange side so I add more peel, but you can just add shou to get a slight scenting of orange, it is one of the big benefits over the single use mini oranges.

Tea sent for review

No comments:

Post a Comment