Name: 2003 Wild Yi Wu Raw Puerh
Brand: Jing Tea
Type: Pu’erh, raw
Form: Loose leaf
Review: To say that pu’erh is an “acquired taste” is an understatement, particularly given the quality of much of the commercially available pu’erhs. Many pu’erhs labor under aggressive notes of camphor and barnyard, tasty only to the bravest of souls with the sturdiest of palates.
This state of affairs is a bad one, both for pu’erh itself and for tea-lovers. Good pu’erh can be heavenly: Smooth, nuanced, and full of interesting flavor.
Jing’s 2003 Wild Yi Wu Raw Puerh is a case in point: The dry leaf possesses a subtle nose of sweetness yet not much else. Its early infusions are a medium beige color, with incredible smoothness and lightly earthy notes.
As the infusions continue, the liquor darkens to a medium amber, with tobacco and sandalwood notes emerging, finishing with a hint, but not much more, of camphor. The smoothness continues, though some mild astringency will eventually join the camphor in the finish.
An excellent introduction to pu’erh for newbies, but also an extremely tasty option for the rest of us.
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In my opinion, strong camphor is good because it’s most likely proof that the Pu-erh is actually from wild trees. More subtle camphor may have its virtues but what concerns me is the Pu-erh that claims to be from wild or ancient trees when it isn’t. Maybe newbies would have a hard time with that strong flavor. But it does show the tea is genuinely from wild trees. –Spirituality of Tea