Jinglong Tea Factory - Puerh Tea Mini Tea Cakes (50 Pcs) Ripe Mini Tuocha (8.8 Ounce)

1st Time trying this JingLong Tea Factory, Puerh Ripe Shou Mini Tea Cakes. Using a 16oz Clear Glass Beer Mug, with One Mini-Tea Cake (weighing 6 grams on my Digital Gram Scale), and +212F water. The Pressed Tea Puck easily came apart without any help, and after 12 minutes, I got a Translucent Reddish Brown Soup, but No Aroma, and Light Mild Taste, so I let it continue to Brew for 4 hours more, by which time it had cooled down, and had a Darker Soup, with a Stronger Smooth Taste, but still No Aroma and No Bold Flavor. After 8 hours, the Soup was Very Much Darker Brown, and the typical Puerh Tea's Earthy Taste finally began to Emerge, but still No Aroma, so I let it sit overnight 12 hours, and by that time, Soup was Very Very Dark, Strong Earthy Taste, too much for me, so I divided it in Half to a 2nd 16oz Clear Glass Beer Mug, and added more +212F Water to both Mugs, then let it sit for another hour. Now, it was about what I liked, not too Strong, but still Earthy, Dark Brown Soup, and a Very SMOOTH Taste. It NEVER EVER was BITTER, nor had any Trace of FISH or CHEMICALS, ever. It's a CLEAN, Well Processed and Stored Shou Puerh Tea, so for the Price, it's actually quite well processed, pressed, wrapped, packed, and shipped out. However, it was still much too strong for me (everyone is different), so, I started diluting with more +212F Boiling Hot Water, FOUR MORE TIMES, witjh the Earthy Flavor and SMOOTH Taste continued Emerging from the Tea Leafs, which have now sunk all at the Bottom. Finally, it has become the way I like it. So, this is a VERY Bold and Strong Tea, and next time, I'm going to try making it in a Half-Gallon Glass BALL Container, starting with 32oz of Boiling Hot Water, and going from there. So for now, let's just say this is still, "A Work in Progress", and I'll be UPDATING as things progress. In Summary, I'm VERY PLEASED with this JingLong Very Clean, Smooth, Dark Brown, Earthy Tasting, Convenient Mini Shou Puerh Tea Cake that NEVER becomes Bitter, and will be buying more soon. 5-STARS, and recommend you try it too.

I have drank bad tea for almost 40 years.... time for a change.... The first cake was enjoyable and does not taste like any tea you have had before. 1 cake made a full days and evening pot in my new tea system. ( 1.5 liters) ( iced it was really good.) ( invest in a kettle with an infuser and a heat pad that keeps it warm---iacook) The pot the next day had a slightly earthy- fishy taste. not unpleasant.... Then I learned why people drink this... I was in a completely different mindset--- working with clients and clear and intoxicated on tea!!!! No wonder the English and the Tibetans went crazy for this stuff. Makes getting out of bed on a cold morning so worth it !!! Lets go wrestle a few yaks!! Make an empire before lunch! so I cut back for a few days, alternating with other black and green teas. ( I like kingdom of heaven green tea). so I am back and bought a package of fifty. I bought a brick of 8 year aged.... and I like this better. the brick is messy to pick off of, and theses buttons are just the right size for a large pot. took it camping and its the best. helpful u tube videos tea the story of a leaf. tea road to the skies. I have drunk this for a few years now. I mix with some brick. use heavy milk a sugar cube. its very good for my stomach. most batches are really good. I really love it. great for travel and camping. For travel I take a metal water bottle, $ store gauze pouch. brew in water bottle. pour off and add travel milk and sugar. works like a dream. no more bad tea.

Like other posters mentioned, this tea can have a fishy smell. It is robust though.

I purchased this tea out of curiosity while reading a book written by Breanna Hayse, my favorite author. The reviews were good, so I figured- why not? OMG! Steep the tea using a strainer (I let sit for about 2 minutes). Unlike green teas, the leaves aren't really edible BUT you can use them for a second or third cup. I let it steep longer with the repeat cups. You can also toss the cake in a big mason jars, add 2-3 cups of water, and make sun tea. It's great hot, cold and reheated. Now, for the flavor/aroma- I didn't know what to expect, to be truthful, but was incredibly pleased by what I found. It's a black tea- smooth, rich, just the perfect amount of bitterness. I added vanilla creamer and fell in love! It all depends on how you like your tea fixed-- the flavor is very flexible and adapts to different methods. (Dad tossed some orange zest to steep with it and loved the tiny hint of citrus) I enjoy teas in general (Dad's from UK, so it's bred into me) and my grandmother had a mind-boggling collection, but never this stuff. The 'fermented' flavor is light and distant, and leaves a curious taste in the palate that urges you to keep sipping. It was also a FAST pick me up! Forget the coffee-- I'm hooked. The cakes came in little foil wrappers- and were LARGER than what one would get in a standard US tea bag. The only downfall is you have to strain it, which means you can't just take it with you to a restaurant and pop it in your cup. That's an easy solution, though... bring a couple of tea filters along for the ride and you're set.

The convenience of this tea is its strength. I drink puerh tea on most days of the week. This is the supply I keep at the office. The individual tea cakes are easy to store at my desk and brew with no mess. I've tried many of Jinglong's teas. While this tea holds its own in terms of flavor, it's not their highest quality ripe puerh--nor would I expect it to be. This is a medium-bodied, earthy tea, perfect for everyday drinking. Jinglong's website has brewing instructions for this exact tea. Of the multiple options, I use a teapot with infuser. The tea needs to be rinsed with boiling water and then steeped for 3-4 minutes. I tend to opt for the shorter steep time. The tea is good for two infusions (maybe more if you don't mind weak tea). The mini cake size is also good for travel. I've even taken these mini cakes on backpacking trips (in this case infusing them with a tea ball directly in the hot water as is also demonstrated on Jinglong's website).

The health benefits of puerh tea recommended a trial. These Jinglong mini touchas seemed a great way to start. At first, the tea tasted super earthy , a bit funky, even with the recommended inital washing of the leaves before brewing. Milk helped tame the taste, After a week or so, the funky taste seemed more mellow and interesting. Now, I often drink it without milk and also enjoy it iced. A great thing about this tea is that it can steep for a long time without becoming bitter. Mostly, a French press does the job, but this tea also brews well in a small brown-clay pot or larger porcelain pot. Also, it seems like this puerh has a little less of a caffeine kick than regular black or green tea, which makes it drinkable in the afternoon. Time will tell about the health benefits of this tea for me, but this tea is enjoyable simply beacuse of its rich, earthy taste.

Doesn't use full leaves, smell leaves a bit to be desired, better options exist. You could buy ripe puer nuggets or cakes and break them into normal serving sizes for cheaper than this & get a better smell. It has a decent flavour, so if that's all that matters to you - by all means it's fine.

While it took a few seconds to un wrap my Jinglong Tea Factory - Puerh Tea Mini Tea Cakes I found the flavor strong, earthy, maybe a touch smokey, but mostly like what I want tea to taste like. I see that the directions are that one cake can make a cup of tea. That has to be for a more serious drinker than I want to be. One cake is about right for a small pot of tea or a large size mug. I have also used it to good effect for cold brew. Let it sit for at least ½ hour in room temperature water and yield a nice dark 16-20 ounces of tea that will stand up to Ice. However you brew it the cake will break up into lots of small bits. It is much better tea if you are not also slurping up the leaves. Plan ahead and use a tea ball or filter before drinking. From what I read Puerh is among the oldest teas to be exported to the west. That may mean it was the stuff the locals did not like, that it was common or the Europeans held out for some good tea. Take your pick. I also like that a cuppa tay is also a cuppa history.