ChaWuWarmSun [A] Mini-Citrus Ripe Pu erh Tea,4.5oz(130g),Fragrant Citrus Aroma with Puer Smooth,Origin of China

Can steep 3ish times per orange in about 16oz so you get about 48oz of tea per orange with good flavor!I definitely recommend doing it the classic method for the variety of you can get from the smaller steeps.

The tea is great! The little citrus balls are adorable. For best tea, unless you love the flavor of well cooked pine mulch, remove the citrus peel shortly after you put in the hot water, pretty much as soon as the tea all floats out.Definitely worth trying, I think these are super fun. Just mind the citrus.

My normal vendor was out when I went to restock so I figured I would give these a try...Presentation was nice and so was the citrus fragrance but that is about where the pros end. The tea leaves are cut VERY small for a pu'er. If you do gongfu style brewing your filter will get clogged. As far as the taste it has a quite noticably fishy taste which in all of the different cakes of pu'er I've gone through have never had.... even in the first brewing, and as the leaves open fully it gets even worse, to where it even starts to overpower the fragrance of what pu'er is supposed to be. There's definitely a reason it's half the price of the quality ones. It might have gotten a second star if I was able to return it. But thats a swing and a miss too.

taste is nice.Refreshng

Pu-erh is, in fact, a microbially fermented tea that is produced by the biological action of molds, bacteria and yeasts on the harvested leaves of the tea plant. Pu-erh - undergoing a process roughly similar to that undergone by a fine, naturally produced Belgian beer - is truly a fermented tea, whereas teas known in the west as black teas have only undergone oxidation by the action of naturally occurring tea plant enzymes. Black teas are oxidized but not fermented. Pu-erh teas are fermented and at least partially oxidized. It's problematic and confusing that the tea oxidation process that produces black teas, such as Assam, Darjeeling or Keemun, is often falsely labeled as fermentation.Only a tea that has undergone microbial processing - such as Pu-erh - is actually a fermented tea. This microbial fermentation process, often occurring in damp, enclosed and dark places such as caves, gives Pu-erh tea a distinctive flavor best described as a mushroom-like earthiness. It has a smooth, though occasionally astringent, flavor as well. This quality can be controlled by using the steeping process. I allow boiling water to cool for a couple of minutes before pouring it over the tea. This reduces the likelihood of the tea becoming too bitter due to excess heat. I allow a steeping time of three-five minutes because I prefer a stronger brew. Your own taste preferences will dictate how you prepare your tea.Because this is a different type of Pu-erh tea, with the tea leaves placed inside a small citrus fruit, allowing the peel to flavor the tea while also modifying the Pu-erh aroma, preparation is also a bit different. I placed the entire fruit in the cup and poured hot water over both the citrus peel and the tea that it contained. Three-five minutes of steeping produced an earthy, tart tea that was a deep reddish brown in color. It is relatively mild in its Pu-erh qualities but it filled the room with a citrus and earthy aroma, and its flavor had a similar tart, fruity freshness.Longer steeping times added a slightly bitter quality to the flavor so I experimented by trying four minutes and then three minutes, with three minutes producing a lighter brew, and four minutes suiting my taste buds the best. Feel free to experiment yourself should you purchase this tea.This Pu-erh is rated A, a fine middle grade, and it is another excellent tea from Cha Wu WarmSun. It is well worth checking out and sampling because of its unique flavor qualities. Pu-erh's health qualities are also highly regarded, having substantial beneficial effects on digestion that I can attest to personally. Pu-erh is renowned as a superb after-meal tea that can calm the impact of over-eating or of having made unfortunate food choices. It is also loaded with antioxidants. Learning about this tea makes fascinating reading.

I love all kinds of tea, and in my previous experiences with Puerh, I've found it to have a very earthy flavor. It's usually tempered with whatever flavor is added to it (I like jasmine), but the earthy notes dominate. I was expecting something similar with this tea, but am surprised with just how light it is. It definitely has an earthy quality, but it's very light. Unlike with most teas, you can steep this for a very long time to deepen the flavor without it become bitter at all. I'm sure they're there, but you don't feel the tannins on your tongue at all. Perhaps it's the fact that the tea leaves are packed into a small, hollowed out piece of citrus. The citrus flavor is also there, but again, very light.I will admit that after steeping for 3 minutes, I wasn't a huge fan of this tea. It was just too mild for me. But I left the entire ball and leaves in my cup and let it continue to steep as I drank. As the flavors deepen, I enjoy them more.I sometimes add cream or sugar or lemon to my tea, but this has a slightly sweet undertone that doesn't need any of that to balance it out. This would be a perfect tea to serve with cookies or cake. I will say, though, that the appearance of the citrus ball can be either fascinating or disconcerting (or both). It's a little creepy, a little cool. But it reminds me quite a bit of an eyeball. So I drink this tea from an opaque cup and just try not to look inside while I'm drinking.