This is the first entry in a new blog series, where we give people from all walks of life the opportunity to try our Pu-erh tea. Today, we interview Kristy, a 22-year-old filmmaker and tea enthusiast from Fullerton, California.
Kristy was gracious enough to invite us into her lovely home, where we set up shop and began to start brewing the tea for her.
We decided to begin with a Raw Pu-erh: our own delicious Enchanting Beauty. While we brewed the tea and rinsed the teaware, we explained the differences between Pu-erh and other types of tea, as well as answered her questions about Pu-erh. Though she is very familiar with other types of tea, this was her very first Pu-erh experience.
We decided to begin with a Raw Pu-erh: our own delicious Enchanting Beauty. While we brewed the tea and rinsed the teaware, we explained the differences between Pu-erh and other types of tea, as well as answered her questions about Pu-erh.
Before long, it was time to try the first brew. She excitedly grabbed the cup set before her, and took her first sip.
After the first sip, her eyes lit up. The ancient tea was “surprisingly floral.” As we continued to brew the tea, she remarked that the tea was getting smoother with each brew, and therefore more enjoyable.
“I’m used to drinking regular herbal teas or black teas like Earl Grey or English Breakfast. Compared to those, this tea seems to have several distinct floral notes, as well as a more cohesive flavor overall.” She also added that oddly enough, she could almost taste the origin of the tea, saying that “I can almost taste the fact that this comes from two-hundred year old trees.”
After several brews of Enchanting Beauty, we decided to move on to our Ripe Pu-erh selection, the 2005 Denong Ginseng Scent Ripe.
As we brewed this new tea for her, she noticed the very different color and aroma of the ripe, remarking that she was excited to try it and find out what was different about it.
As with the raw, her face brightened the moment she tasted the tea. She excitedly attempted to determine what all she was tasting.
“I feel like I’m tasting a little bit of honey? There’s definitely something sweeter about this ripe, if not as floral as the raw." As we continued to brew the tea, she pointed out that for both teas, the flavors mellow out as you continue to brew it, and the tea seems to "finds its rhythm."
After she had taken her time and enjoyed a few brews, we asked Kristy what her general thoughts on the experience were.
"I would definitely recommend it! I really do like both of them. The raw had a more 'garden-y', floral taste to it. The ripe is much more earthy, but there’s still a smoothness and sweetness to it. The ripe seems more like a tea for everyday occasions, while the raw feels more regal, and seems more like it would be great for special occasions."
She was also very fascinated by the way the tea was produced and prepared. "Just the way it gets made and everything that goes on before the tea is even brewed. And the fact that it’s from older trees and you know these flavors have been developing for a decade or a century. And knowing that when you’re drinking it, these are the flavors that have worked their way into your cup. It’s also just cool to learn about a more formal, cultural way to make tea, versus just dunking a tea bag and pouring some water. This feels more elegant, like an experience of drinking tea."
"So yes, I would definitely try more! This was my first time trying this kind of tea, so I’m definitely intrigued to try more flavors or more combinations of flavors. I would definitely wanna try it again, and to try more of it. Definitely a good first experience, and hopefully not a last."
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