Jabbok loose puerh revisited

Now that I am back in Boston, I went and pulled up one of the teas I left behind, the Jabbok loose puerh, that I haven’t had since I left.

The tea… is quite nice in a way. It’s got some nice camphor aromas up front, pretty intense aroma, and it’s got a bit of depth in the way of an aftertaste. However, the tea seems thin, and it’s not very rebrewable.

Third infusion

Seventh infusion

With truly good old teas, the tea will lose the colour but still has a taste — or an aftertaste. In this case, I find this tea dying fairly quickly. You can still let it sit with water and brew an infusion given long enough brewing time, but it’s not quite the same.

The leaves though tell me that these are definitely aged raw puerh. I would think this is at least 20 years old — otherwise it won’t taste the way it does

I still regret not having bought more when I had the chance. Now it’s gone forever. Oh well. I guess I have other things to drink.


Comments

Jabbok loose puerh revisited — 1 Comment

  1. I’ve been wondering about this for quite awhile. Is loose Puerh just aged Mao Cha? Or was it pressed into a bing (or whichever form), and broken apart later? I’m curious because most vendors seem to present Mao Cha and loose Puerh as separate things. Thanks dude.

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