LWXLJMJZC－2018yr Aged Ripe Puerh Tea Cake 3.53oz-Dark Tea Pu erh - Shu (cook) Pu-erh Puer

Excited to try a pu erh from an online purchase for the first time, after about 8 years of enjoying pu erh almost daily, I've now bought 2 of these, with more on the way.Context: In one drinking session, I use an electric tea kettle and bring it to a full boil for each pour, using a traditional "gong fu cha" set up with a clay tea pot or gaiwan and a small pitcher, strainer, etc. (These are notes from my first session). I rinsed the leaves first and let them sit for a couple of minutes to wake them up a bit with the top of the tea pot ventilated, then started the first pour (each pour I let the fully boiled water sit in the pot for about 10 seconds). The first pour reveals this bing's potential and the more floral aspect of it's flavor profile, with a slight note of berries and a chocolatey undertone. The 2nd pour yielded a darker brew with a prominent "berry" finish and a brightness along the edges of the tongue, and I started to feel the "energy" and caffeine provide a nice expansive lift that sharpened the mind. The 3rd steeping was darker and more rich, a bit like a black tea, with a lingering "berry" or even floral finish, and that good calm focus creeping into the mind. The 4th steeping (about 15 seconds) was darker, richer, more bold, and an earthier, balanced cup. From the 5th steeping on, the "berry" flavor receded and the "cakey" or chocolatey undertones took over. I took it through about 10 steepings while it gradually thinned out into a lighter minerality.Each of these smaller "bings" lasts for about two weeks if I'm using it as a daily drinker. Over the past month and a half, I've come to realize the "berry" flavor can also be described as "rose," depending on the day and how my relationship to this pu erh shifts. On the whole, I'm going to keep purchasing it and keep it around, and perhaps keep a bing or two in storage because I'm excited about how this "ripe" shou pu erh will age in the next 3-5 years. This isn't the "earthiest" pu erh that I've had, but very enjoyable, and I wholly recommend this tea for an affordable option for pu erh flavors. So far the quality is consistent with each order.Just a note that these are compact little bings about the size of an average adult male's hand (note: my hands are bigger than most), and it's worth it to have a pu erh knife to carefully get the first pieces off. After that, I was able to break off what I needed. And also: there's also recently a 3-week+ shipping delay, so order in advance!

The tea itself is sealed properly so it wasn’t stale at all. I only deducted one star because of the bitterness, which is to be expected but can be harsh to those new to tea. Tastes nice

Purchased 2 times. Decent quality both times

If you don't know (I did not know, until just recently), Puh-Erh Tea is the Only Chinese Style Tea that is FERMENTED, Not Oxydized, and the RAW version (Not the Cooked One!!!), just gets Better in Many Ways, the Longer it's allowed to "Age". There are Puh-Erh Teas over 80+ years old, and those Cakes cost a FORTUNE!!! Puh-Erh Teas were discovered by Accident, and led to the Creation of the "Tea-Horse Trail", between Southern China and Tibet. It's 5,000 kilometers (3,106 miles) Long, takes 8 months to travel (you have to Walk the Whole Time, because the Pack Horses are Fully Loaded with Puh-Erh Tea Cakes), is Very Hazardous and Dangerous, due to Bad Weather (Ice and Snow) when you cross the Himalayan Mountain Pass, and Steep, Narrow Trails with Long Falls (you will die), hundreds of years old, finally being Discontinued in 1953. The Chinese Government, back in "The Old Days", wanted and needed Tibetian Horses, for their Tremendous Strength and Stamina, as WAR Horses, so they sent Trade Envoys to Tibet to trade Puh-Erh Tea Cakes (the Only Kind of Teas that could Survive the Long, Freezing Cold, Hazardous Trip) for Tibet Horses. The Chinese Government was Always Facing WAR's with Neighboring Groups trying to Invade and Attack, and could Never get enough Tibet WAR Horses. Tibet is Too High in Altitude and Too Wet and Cold to Grow Any Plants, so to get their Vitamins and Minerals for Survival, they Got, Brewed, and Drank the Chinese Grown and Processed Puh-Erh Teas, and were only Too Happy to Trade their Tibet WAR Horses for Chinese Puh-Erh Tea Cakes. It was not unusual to have a Chinese Pack Train of 500 Horses and Men making the 8-Month Long Trip (each way!!!), since that used to be the Only Way to do it. And there are Two Kinds of Puh-Erh Teas today, RAW and COOKED. The RAW actually Tastes and Smells Much Better than the COOKED Version, however, it only takes a few Months to Process the COOLED Version, before it's READY to Brew and Drink. The Down Side is the COOKED Version only lasts about 5 years, whereas the RAW Version can last Over 100+ Years, and the Longer it's Aged, the Better it Becomes!!! Even 50-year old RAW Puh-Erh Cakes can cost over $1,000+ per Kilogram, and Older Ones can cost even Much More!!! So, I am going to let this RAW Puh-Erh Tea Cake AGE a few more Years, as it's also a Good Idea to let it become Acclimated to the Climate it got Moved To, before you Crack It Open and try to Brew and Drink it, and that's exactly what I'm doing. Do NOT allow it to be Exposed to Sunlight, and keep it in a Cool and Dry Place. I shall UPDATE this Review, after I finally do Crack Open this Cake and Try it out. Meanwhile, it's actually a Great VALUE, has a Great Smell, and I'm still working on the Flavor, but giving it 5-Stars for now, until I can actually Try it out, and shall Update this Review. I still say it's a Great VALUE and Smells Good too, so I'm HIGHLY RECOMMENDING IT, and saying, "GO FOR IT"... !!!