Young Raw Pu-erh Deserves More Recognition [via: Puerh Tea Community]

by Tony Gebely 226 views2

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An interesting post came up today on the puerh tea community, and I wholeheartedly agree with what Linda Louie had to say: “Most attention about Pu-erh tea has been paid to the aged Pu-erh. There is a consensus in the Pu-erh community that Pu-erh tea is “the older it gets, the better it is.” Don’t get me wrong. I love aged Pu-erh because it possess qualities that no other teas can match. However, young raw Pu-erh should not be devalued either. Unlike the old days, many young raw Pu-erhs manufactured today are made of premium leaves and from a single mountain. When brewed with lower temperature water and short brewing time, they are light, brisk, fresh and have very comfortable “Qi.” Although young Pu-erh generally has more caffaine as compared to aged Pu-erh, it gives a good “pick-me-up” during the day. Young raw Pu-erh has features similar to green tea, except it is more flavorful, can last multiple brewing and richer in nutrients as they are made with the broad leave species. The old belief that “newly made raw Pu-erh tea is undrinkable” is only a fallacy.”

Wow… well said Linda!

Read the rest of the post and all of the replies at the Puerh Tea Community’s website:

Comments (2)

  1. I have to agree enthusiastically on the young sheng pu-erh recommendation. For years I avoided young raw pu-erhs, having sampled a friend’s two-year cake that was harsh and bitter and just downright unpleasant.

    When I mentioned this offhand during a visit to my favorite high-end tea shop the owner looked askew at me and then took a current-year raw beeng off of the shelf for us to taste. The taste was raw, grassy/woody and herbacious, yes, but it was also increasingly sweet with each serving and had no trace of bitterness at all. I asked how much it was and was told $45 CDN — this shop was a wholesaler so this seemed a bit much for a first-year cake (although the taste certainly warranted it). “Yes,” I agreed, “the more expensive beengs aren’t bitter.”

    The shop owner smiled again and pulled another cake off of the shelf. This one was only $15, another first-year raw, and I prepared for the worst. Like the first one though, it had sweetness and an interesting depth but there wasn’t the slightest bitterness. These weren’t mild or cool pours either, but full-strength with near-boiling water. “Good pu-erh never needs to be bitter, even the cheaper cakes,” he explained. I took home a tong.

    Three years later and they’re aging very well, already with darker liquor, smoother mouth-feel, and a richer, less grassy flavor.

    On the other end of the spectrum, some of the ripened pu-erh cakes I bought years before that are muddy rubbish that are undrinkable by comparison. To be fair there are ripened cakes that are fabulous though!

    I guess the final conclusion is to judge each tea on its own merits and don’t assume all teas of a type are the same.

  2. Linda and I share this passion for raw, young Puerh. I like aged and ripe too, but they really don’t compare to the green Puerh in my eyes. So of course I wholly agree with her sentiments here. –Teaternity

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