|"Canton Tea Company 2010 White Dragon Loose Puerh is a delicious black tea"|
Use 3-5 g in a small teapot. Use a water temperature of 90 degrees Celsius. Wash tea briefly, and use multiple 10-15 second infusions.
First attempt, I did not follow the above instructions outside of using 3-5g in 90 degree C water. The resulting beef broth brown brew of a 6 minute steep time smells like dry, brisk tea. Web research tends to agree on few points when it comes to Pu-er quality, but based on the way the spent leaves were rich in color, free of mold or spots, uniform in how they crumbled, this seemed to be a fine quality tea. I loved that it is from the 2010 harvest and per the website, this is a cooked tea. Also according to a reviewer on the Canton Tea website, this is an excellent tea for the first time Pu-er tea drinker.
For my first cup of (extra strength) Puerh tea, this was delicious. The flavor was a punch of brisk dry hot tea with a nutty undertones. The flavor is carried by a rich brown rice flavor that is sweet and hearty. I can see letting down this brew for a gentler flavor, but I am enjoying it on this fine afternoon.
As the brew cooled, it lost much of it’s nutty, wild rice flavor and became a strong black tea flavor. I refilled the half-full cup back to full with hot water and it was even more delicious for having been let down from its original incredible strength.
— To purchase Canton Tea Co. 2010 White Dragon Gong Ting Cooked Loose Puerh, or for more specific information on ingredients or the story behind this particular tea, click here to go directly to the manufacturer's web site.
» Read more about this reviewer on Sarah's profile page.
» Find a list of recent posts by Sarah.