Jul 28
Erika’s Teaview Snapshot
 | "I hadn’t encountered this level of astringency with the other raw pu-erhs I had tried and to experience it here came as a bit of a surprise. "
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Pu-erh has always intrigued me. I don’t have a ton of experience with this type of tea but I have tried enough to know that I prefer the raw (sheng) varieties to the cooked (shou). I thought it would be nice to start rounding out my experience by trying more samples of raw pu-erh, so I added a couple to my list. This particular pu-erh is from spring 2009 and is presented in cake form. It is described as being “bold and complemented by a strong after-taste; nicely sweet and prolonged in the mouth and throat - creating an after-impression which is both intense and pleasant."To prepare my cup I broke off a large piece of cake (approximately 2 heaping teaspoons worth), washed the leaves for 20 seconds, and began a series of successive steepings using water just below a boil.
20s – The liquor is a light amber color, earthy and reminds me of a dirt floor, almost dusty tasting (wondering if I should have washed a second time). The first cup bites and is felt on the back of the tongue. Lingering smoky aftertaste and light tobacco-like flavor. Surprisingly well defined and not weak at all after such a short steep.
30s – The color is a little deeper, entering the realm of a deep amber. The bite is stronger and the flavor remains very similar to the first round of tasting.
30s – The tea is still very harsh, with a more pronounced hay-like flavor is coming through. The earthiness is still present and I also have the dirt floor sensation rushing through my head. The feeling is almost chalky.
45s – The leaves are fully opened and fill most of the gaiwan. The bite is still there but it has mellowed out a bit. The overall sensation has turn to a very drying one. The earthiness has also taken more of a backseat and the smokiness is coming to the front. The cup still has a chalky sensation to it. Up to this point, the color has remained constant as a deep amber.
50s – The color is getting weaker and is now back to a light golden hue. The most prominent taste is now the smokiness and tobacco. It lingers in the mouth but is very pleasant and not overpowering to the senses. The chalky sensation is gone and this is the most pleasant cup so far.
60s – The flavors in the cup remain very similar to the 50-second steeping, consisting mainly of the light tobacco flavor. I’m starting to feel the effects of this particular cup in the back of my throat.
60s – Smelling the leaves in the gaiwan, the scent reminds me of moss. This cup has a nice, light tobacco flavor with a hint of sweetness. It’s also a bit grassier, but in a mossy sort of way if that makes sense. I can still feel the effects of the cup in the back of my throat, a sensation that I could do without.
After the seventh steeping, I had completely drained the UtiliTea and was ready to call it a night. I hadn’t encountered this level of astringency with the other raw pu-erhs I had tried and to experience it here came as a bit of a surprise. As my experience with pu-erh is limited, I’m sure there is a bit of a learning curve to work with. Overall I did enjoy many of the flavors this tea presented, but the harshness was just too much for me to get past.
— To purchase Zhi Zheng Tea Song Lao Ban Zhang 2009 Spring Tea, or for more specific information on ingredients or the story behind this particular blend, click here to go directly to the manufacturer's web site.
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