A ripe pu-er and some delicious Colombia coffee!!
Search!
-
Recent Posts
Recent Comments
- anon on 2020 Tea Progress Report
- MattCha on 2020 Tea Progress Report
- Jonny山內 on Five Things I Like & Dislike 12. Measuring Pu’erh Conditions, Steaming Iron Cakes, Anonymous Vendors
- Rich D on 2010 Dayi Golden Needle White Lotus Ripe Pu’erh via YS [Inbetweenisode 214]
- Tim Prociuk on Marco Hotbox Experiment (Bosch) Comparison
- Tim Prociuk on Missteps & Regrets on TeaDB
- Toby on 2014 Gongjian Liuan via Chawangshop [Episode 350]
- Nick H on How I Am Storing My Pu’erh
Categories
- Aged Oolong (38)
- Aged Pu'erh (143)
- Aged White Tea (1)
- Anxi Oolong (11)
- Article (169)
- Balhyocha (4)
- Black Tea (44)
- Chinese Green Tea (7)
- Dancong (9)
- Drinking Report (39)
- Green Tea (17)
- High-Mountain Oolong (34)
- Hunan Heicha (8)
- Indian Black (4)
- Japanese Green Tea (8)
- Korean Green Tea (4)
- Liuan Heicha (6)
- Liubao (7)
- Long-form Article (48)
- Long-form Podcast (29)
- Low-Elevation Oolong (44)
- Oolong (185)
- Podcasts (449)
- Raw Pu'erh (392)
- Ripe Pu'erh (174)
- Shaanxi Heicha (1)
- Storage (13)
- Taiwanese Oolong (97)
- Tea Learning (138)
- Tea Musings (56)
- Teaware (9)
- Traveling (9)
- White Tea (29)
- Wuyi Oolong (74)
- Yellow Tea (1)
Archives
I think that Colombian coffee can be quite similar to shou pu’erh. In Colombia the main coffee varietals are Typica and Caturra – both of which produce smooth and sweet coffee (especially Caturra if my memory is working). Colombian coffees that I’ve tried generally tend to be low profile with notes of smooth chocolate, sweet fruit, and nuts, which are typical flavors for a shou pu’erh. I’ve also tasted strong notes of black pepper in an award winning cup of Colombian coffee – that was amazing. Unfortunately the tea you reviewed in this video does not fit any of the descriptions I just mentioned. Oh well!
By the way, TSA agents and drug dogs know the difference between tea and drugs. And I would totally bring tea on an extended trip (more than a week or two).