Wednesday morning Michael Plant, Joe Kubera, and I drank Puerh together in New York at Tea Gallery. Winnie Lee was our hostess. We drank six or eight different Puerhs, but all the others paled by comparison to a green (uncooked) one from a single old tree.
Whether it was the best Puerh I've ever tasted I can't say: it's just
too hard to summon up taste memories from different times and compare
them accurately. What I can say is that its taste was mellow, rich,
and complex, and that it easily supported a dozen steeps. (Its leaves
were whole and startlingly large, which I suppose makes it
authentically Da Ye, but that wouldn't matter if it hadn't tasted so
OK, that sounds normal: from an old tree, tea that's been slowly aged
- wonderful! But the fact is, this tea was harvested this spring,
which is to say, it hasn't had time to age, really.
So, if this tea, which is fresher than most so-called fresh greens we
drink, compares with the best aged Puerhs I've ever had, what, then,
is a Puerh?
- posted 15 years ago