But after a while my knowledge of puerh grew, I became a little more experienced, and about the time I bought my first yixing pot and started experimenting with gong fu was when I stopped drinking it. Now that I have a broader, well, moderately broader, idea of what is a good or a bad puerh, and in honor of Fair Trade Month, I thought it would be fun to go back and revisit it.
Tea: Ancient Puerh Tuo Cha
Origin: Xishuangbanna, Yunnan, China
Prices: $28/lb. ($.25/piece)
Organic, Fair Trade Certified
Each tuo cha is about 4 grams, give or take .1 grams. I put two pieces in a 150 ml yixing pot, rinsed for 10 seconds, and steeped the first infusion for...I forget, 30-45 seconds sounds right. The first infusion was about what I remembered, not unpleasant, but nothing exciting. I though I had over-steeped the second infusion, the liquor was almost black, but it turned out okay. Thick mouth-feel, a slight nuance of cocoa, then a tad bit of astringency.
Over all I'd say this tea was average. Every other shupu I've had is either much worse or a lot better. I think its a good pu for beginners, but experienced drinkers will probably want to pass on it.