{"id":640,"date":"2019-01-18T08:00:22","date_gmt":"2019-01-18T08:00:22","guid":{"rendered":"\/archive\/teageek\/\/?p=640"},"modified":"2019-01-18T13:37:28","modified_gmt":"2019-01-18T13:37:28","slug":"ripened-cube-toucha-pu-erh-mini-brick-2006","status":"publish","type":"post","link":"\/archive\/teageek\/\/2019\/01\/18\/ripened-cube-toucha-pu-erh-mini-brick-2006\/","title":{"rendered":"Ripened Cube Toucha Pu-erh Mini Brick (2006)"},"content":{"rendered":"\n

3.5 \/ 5<\/strong><\/p>\n\n\n\n

Another fun little mini-cake of ripened Pu-erh. I’ve been having so much of the raw pu-erh that it’s been a while since I had fermented pu-erh, and this is definitely what I think of when I think of Pu-erh. It has a pretty pungent smell, though not too overpowering and almost a little sweet smelling. (More likely, I’ve just gotten used to it.) It has a strong dark full-bodied earthy flavor. The aging definitely gives it a more mellowness and pleasant aftertaste. <\/p>\n\n\n\n

It is a lot darker and stronger than the other toucha<\/a> I tried last month, which was much lighter than I expected. This one could give coffee a run for its money in terms of robust flavor, but without the bitterness. I think this is probably now taking the top spot for me for an unflavored ripened pu<\/g>–erh<\/g>.<\/p>\n\n\n\n

Tea Leaves: Very hard, dry little brick
Region: Yunnan, China
Brewing: 212 degrees for 5-8 minutes
Purchased:\u00a0Teavivre<\/a>\u2013\u00a0 $10.90 for 3.5oz*<\/p>\n\n\n\n