Yunnan Jiang Cheng wild raw Pu Er, 1990. Tasting notes
A raw (green) wild Pu Er approx. 300 grams brick. Leaves are all grade 1. It has already nicely and slowly aged. The color is not uniformly black, which shows the aging happened naturally and this is not a cooked puer. It can be enjoyed now or kept for further aging. The leaves are sharp and look still quite alive for their age: this is a sign of their wild strength. (See my pictures below. As before, I show you both sides and close ups. But this time I took the pictures outside to get natural light and show how well pu er connects with nature.)
Dry smell: Beyond the smell of aged, slowly fermented pu er, I was transported to a cloudy mountain in the China of a previous dynasty.
Color: Dark brown with a thin layer of tea oil.
Smell: The brew smells like precious old wood, a library in an old buddhist monastry lost in the high mountains.
Taste: Warm, mellow and long lasting. An invitation to escape.
Advice: 1 gram per 150 cc of water (but some prefer it stronger). Flake with great care (not so difficult on this brick). 8-10 brews.
Remark: This divine tea is best described with poetry. I am not the only one to like it. Teaparker introduced me and a couple of his students to this tea on March 21st, 2004. We all fell in love with it.
My name is Stéphane Erler. I live in Taiwan since 1996 and have been studying tea with Teaparker. He's a worldwide tea expert and author of over 30 tea books. The study of tea isn't just theoretical, but it's also rooted in daily practice. It's a path of continuous improvement. As my brewing technique improves I get access to better teas and better accessories. These things go hand in hand. My blog documents my learning since 2004. And I have set up an online tea boutique with my selection of top quality teas, accessories and tea culture.