Shu Pu-erh is also known as “ripened” Pu-erh, created in the 1970s to accommodate the growing need for aged Pu-erh in China and Taiwan.
Pu-erh tea: the wine of teas. I know by now that some of you know what Pu-erh is based on my article on Chinese Mythology: The Legend of Pu-erh.
Over the past year I’ve found myself really growing a side passion in Puer’s teas such as this Magnolia Pu’erh from Numi Tea.
To many tea connoisseurs, the leaf is like a fine wine what with its colorful flavors, delightful scents and beautiful array colors.
Morning Cup is a daily segment where I post what I am drinking with a quick pic of my beverage and some initial thoughts. This is Morning Cup #10
Morning Cup is a new daily segment where I’ll post what I am drinking this morning with a quick image of my beverage and some initial thoughts. These posts are not thorough reviews, and haven’t been put through my standard review process.
Pu’erh teas take a certain amount of getting used to. Their earthen and mossy flavors and aromas form a fine line for most people between delicious and disgusting. In fact, they’re a bit of a love it hate it kind of experience. As far as that goes though, this mini bird’s nest Toucha Mini Puerh from Imperial Tea is a wonderful starter for new pu’erh drinkers.
Pu’er is an aged tea. I haven’t reviewed many Pu’er teas here yet as I simply just don’t have very many. This magnificent Pu’er was provided to me by Lily and Peter over at PeLi Teas. It won 1st place in the 2009 World Tea Championships.