Those who drink good raw Pu-erh regularly know that it possesses a powerful returning sweetness that typically eliminates any need for sugars or other artificial sweeteners. Since we’re interested in combining Pu-erh tea with other natural flavors, however, it seemed like a given to try mixing honey into our Pu-erh.
For this experiment, we used our 2007 Jingmai Raw Pu-erh. Our first observation about the process was how well the colors went together. Many raw Pu-erh teas already have a honey-like color to them, so when adding honey, those golden hues are only enriched and intensified. After a good stir, the color is especially rich.
Upon the first sip, those of you used the complex flavors of Pu-erh may be taken by surprise. While Pu-erh tea’s sweetness is typically found in its after-taste, adding honey brings a syrupy sweetness to the front of the tongue. For those of you with a sweet tooth, this could be perfect for you. Otherwise, it has the potential to be a little overwhelming.
Our best advice to those interesting in trying honey with their Pu-erh is to use the honey sparingly (around a teaspoon for every two brews of tea made from Gaiwan). And if you especially love the flavor of honey and want a healthy dose, make sure to brew your tea a little stronger so that the thought-provoking notes of the Pu-erh are able to come through in full force. If you give this Pu-erh tea experience a try, be sure to let us know how it goes in the comments or on social media.
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