Posted by Angela McRae
June 21, 2017
I recently received some great puerh tea samples from Teaspec. I received samples of both the raw puerh and the ripe puerh.
This was the raw puerh, which had a lighter color (and it was a rainy gray day, so the color inside is a little off).
And the ripe puerh had the dark copper color I associate with puerhs. Both teas had that musky-earthy flavor so indicative of these “fermented” teas, and I liked them both, but I liked the ripe puerh best because it seemed stronger and yet smooth. According to the company, “Our teas are aged in Malaysia because it is widely acknowledged that Malaysian aged Pu’er is more sought after over Pu’er stored in China, Hong Kong, Taiwan or elsewhere. This tea has matured like a much older vintage because it has been aged in Malaysia under the most ideal natural environment.” I liked puerh tea (and I spell it “puerh”) from the moment I first tried it, but I understand that it is not a favorite of all tea drinkers. If you happen to be a puerh fan, do you prefer raw or ripe puerhs — or does it matter? I’d love to know! (And you can click here to learn more about Teaspec.)