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Teabook

Starter Pu-erh Tea Sampler | Learn About Quality

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Back in Stock Late October

Learn the difference between clean, commercial grade ripe & raw pu-erh tea and true ancient arbor pu-erh with our pu-erh tea sampler!

You will receive 5 grams each of our:

 

Denong 2017 Mountain Oasis Raw Pu-erh

Teabook Lincang Raw Pu-erh.

Denong 2016 Commemorative Ripe Pu-erh

Teabook Lincang Ripe Pu-erh

...plus a card on brewing info and sourcing background!

 

You'll learn:

  • The feeling/taste of real ancient arbor "gushu" tea
  • Lincang material vs. Menghai material
  • Raw vs. ripe pu-erh
  • The taste of high-grade ripe pu-erh
  • The importance of cleanliness in pu-erh tea

 

After trying this sampler, we are confident you will walk away with a better understanding of the complex, "buyers beware" pu-erh tea industry. You will be pleasantly surprised by Denong tea. They are truly like no other. 

When comparing teas, we recommend taking an hour break in-between tastings. You need to pay attention to any lingering sweetness, aftertaste or feelings that tea you just drank left in your body. If you try the teas too close together, in can be hard to distinguish the full effects of the tea.

 

When tasting, pay attention to:

  • The clarity of the liquor
  • Aroma after the wash. We recommend to let the tea leaves sit in the gaiwan or teapot for a minute or so, the lift the lid to smell the leaves
  • The aroma of each steeping in the gaiwan or teapot; the aroma in the tea pitcher ("chahai")
  • The mouthfeel, taste, and feeling in the body after each steeping and each tea.
  • The aftertaste in the back of the throat. Is there returning sweetness after drinking
  • The feeling of your stomach. Does it feel comfortable, relaxed, hungry?
  • Taste profile: is the tea dry, astringent, bitter, sweet? What notes do you taste? Floral, stone fruit, hay, grass, etc.?
  • Does the temperature or time of day change your experience with the tea?

We recommend spending a day with the raw, starting with the Teabook raw, then going to the Denong. Then the next day, spend a day with Teabook ripe and Denong ripe. (Sounds like the perfect weekend!)

 

Brewing:

Use 195 degrees on the raw pu-erh tea with very short infusions in a small gaiwan.

Use 205 degrees on the ripe pu-erh tea, short infusions.

 

Why are these teas so different in price? The big difference in the Denong is the truly unbelievable clarity and cleanliness in the tea liquor, even in the wash. Impressive.

Denong tea is meant to be savored. Teabook basics are great daily drinkers; clean, affordable, tasty. But for the true tea lover, Denong's ancient arbor material is truly something special to behold.

Enjoy your pu-erh tea journey. We look forward to being a part of it.

 

Pu-erh Tea Master Tip:

Only good material can produce good pu-erh tea. However, even with good material, depending on different weather and mood, your experience with the tea can change. Pu-erh from quality material will always be good for your body. 
For pu-erh tea of poor quality, if it doesn't taste good today, it won't taste good tomorrow, and it will be detrimental to your health.
Sometimes when you first discover quality pu-erh (or Denong) you may drink a lot of these newly discovered tasty teas. Just like with a new favorite food, if you keep eating it every day, you will get tired of it. You should take breaks between your teas for awhile and vary your selection. 
For more information on pu-erh tea, check out Decoding Puerh, article in Fresh Cup Magazine by founder/sourcer Jeffrey McIntosh.

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