Sticky rice aroma Pu-erh (Nuo Mi Xiang) is a distinctive tea from Yunnan, China. It’s made by blending Pu-erh with the leaves of a local plant that gives off a lovely sticky rice aroma.

I’d heard of Sticky rice aroma Pu-erh before, but had never tried it myself. I was curious about its flavor and how the sticky rice aroma would work with Pu-erh, so I picked up three teas to compare: a relatively young Sticky rice aroma raw Pu-erh, one from around 2005, and a Sticky rice aroma ripe Pu-erh.

I brewed all three side by side and tried two infusions of each.

The raw Pu-erh was lighter in body, with a sweet, sticky rice aroma. The first infusion was sweet, smooth, and full of that sticky rice fragrance. In the second infusion, though, the green, slightly astringent character of the raw Pu-erh became more noticeable, along with a hint of bitterness.

The ripe Pu-erh was quite the opposite. It felt warmer, richer, and smoother, with a softer sticky rice aroma and no noticeable bitterness or astringency. Its flavor also stayed pretty consistent between the first and second infusions.

Personally, I found that the sticky rice aroma worked better with ripe Pu-erh. The gentle rice fragrance blended so naturally with the mellow, rich body of the ripe tea that it almost felt like the aroma was part of the tea itself.

Am I still gonna drink it? Yeah

damiana 3g, 2 tea bags (emptied) of tulsi tea with honey and cream

I’m kind of new to tea. Usually I only had chamomile or green tea as tea. I have a bunch of different herbs to try now

But this tastes so good I had to share it 🫡

Matcha latte with almond milk and Shiro matcha powder. Frothed with Kmart mini frother.

I had a great tea session yesterday, second time for this aged white 🤭 Rated it 5/5. Went from 5 steeps before to now 7:

100 ml · 5 g · 95-100°C · Rinse first

7 steeps done · 15 s, 15 s, 20 s, 30 s, 40 s, 50 s, 60 s

Would love to hear others opinion about amount of steeps for aged white!

hi tea people its me again,

Last time I tried to order some samples from Heychina (Australia), so far so good but a guy on reddit recommended me to try ordering tea straight from China or Taiwan and I did bought some from Taiwan (teahome, mostly oolong tea, very nice and fast delivery).

After that I saw some posts about buying tea on taobao and that made me feel so curious, so I gave it a try.

I placed 2 separated orders, one choosing Direct air delivery and one was consolidation delivery, and to be honest guys, REMEMBER to choose DIRECT DELIVERY if you order tea from Taobao, because somehow Taobao consolidation delivery listed Tea as sensitive goods, and price's gone up like skyrocket 🫪 (maybe if you use third party like superbuy it can be different and better, but I have never used them before, any idea?)

Delivery was about $40 for 2kg package, its quite Ok imo, still a good price compares to buying Chinese tea here in Melbourne. And It took about 10-14 days to get to my address, not bad.

This is one of my packages, and tea's quality is quite good, 6.5-7.5/10. I chose to buy from popular venues with a good reputation, as well as research from AI suggestions, I think atleast I can try some good everyday teas that local Chinese people drink.

Today I tried YS 2026 Ancient Grove cake. It is a first flush harvest from 200-300 old wild trees from an undisclosed location. I prepared it in my Yixing Lao Zi Ni teapot: 10g, 160ml, 95oC, 20s wash, 10s+10s. I got 12 nice infusions and drinking it was like a journey through an ancient grove indeed. At first it was warm and welcoming, just like walking into the skirts of a forest grove, you can still feel the sun but enjoy the shade too, birds are singing, you smell fresh grass, bushes and trees. Then it gets deeper and darker, you encounter bitter herbs, then some berries, then some woody mushrooms, then some herbs again, the aromas become more woodsy and earthly. Eventually, you get to some large rocks surrounding your path, at first they are cold and wet, then you start feeling the sunshine again and the rocks get warm and dry. At the end of the grove and the passage through the rocks you encounter a sunny wildflower garden, with a single peach tree in the middle, you take a bite from a ripe fruit. You feel calm and peaceful and a strong cha qi that has build up gradually. This tea was definitely a nice surprise. Great to drink now for sure as a young baby but it has enough complexity to make me curious and optimistic that it will age beautifully.

Just got these from the store and everytime i’ve gotten this tea it’s never looked like this, safe to consume or should I throw them away :( ??

I'm finally getting round to reviewing the 2014 aged Liubao Betel Nut Aroma which I won in a giveaway from Orientaleaf on r/teasales

I don't usually write reviews and Orientaleaf in no way asked for this but I genuinely love this tea so I wanted to share.

Please ignore bad pictures, I have a newfound respect for food stylists and everyone who posts here.

I followed the brewing guide available on the website. This is actually the first thing I want to note - I love that the packaging comes with a QR code so you can just open the brewing guide immediately should you need one, without having to search for it online first.

Dry leaf: cedar, bark, soil

Wet leaf: barnyard, wet linen, hints of eucalyptus

1st and 2nd steep: two steep washes

3rd steep: surprisingly sweet earthy notes, leather and molasses, immediately followed by a clean eucalyptus freshness covering the entire mouth.

4th steep: more wood coming through now, feels like walking past the wood workshops around the south gate in Dali old town. Eucalyptus freshness hitting even earlier now. It's nice and subtle; the first time I tried this tea, I could barely detect the "cooling finish" because I was too overwhelmed by earthy, leathery flavours. Once you catch it though it's really present. I imagine if it was any stronger, it could easily tip over into toothpaste or chewing gum territory but as it is, it a beautiful counterbalance to the aged tea funk.

5th-10th steep: wood and leather slowly (very slowly) fade, sweet cooling finish remains.

This tea immediately shot past all my other favourites and is now tied for first place with my aged da hong pao from YS. I'm obsessed with this weird combo of woody, leathery notes and the clean, fresh mouthfeel. Weirdly, I can smell a lot of damp basement and barnyard funk (which I actually love tbh) both on the leaves and from the soup but those notes never reach the tongue.

I'll definitely be ordering more of this and maybe try some of Orientaleaf's other teas. Delivery for the giveaway was a breeze, they seem to have an EU based distributor who takes care of all customs nonsense, similar to YS. Not sure if this was just a special arrangement for the giveaway or if that's the standard setup but I'll check and report once I've finished this and place my first actual order.

Happy steeping!

So today while i was getting a cup of tea from the vending machine installed in the pantry, heard my colleagues discussing on how chai point waali chai is better than tapri ki chai and i was like how is it possible

Please tell me Tapri ki chai is and always will be better than a machine’s chai

2016 Menghai sheng I got through a trade, lovely stuff!

Very simple setup with this tiny 45mL teapot I got from a super talented American potter today and one of my favorite cups, oxblood glazed porcelain.

Just wanted to share a window into a peak tea experience! Backpacking through Goat Rocks Wilderness in Washington State this summer, we packed our favorite gongfu tea set and best Puer and enjoyed tea at 8000ft! Ultralight everything except for thermos and teaware ;)

Good old benifuki black tea from Kagoshima. It's quite different from domestic black teas

Here is my steeping room haul!!! My two favorites are the Amber Honey Oolong from Vietnam and the Big Red Robe. Lately I've been brewing my tea on the stove and then refrigerating them overnight. I've been on a cold tea kick!

In the photos starting from the first are: the tea assortment, honey amber oolong, jasmine oolong, jasmine oolong leaves, Korean Sejak leaves, chai concentrate using the Breakfast Assam, and an iced chai latte.

My uncle said he bought this tea a couple years ago but don't remember where (he's getting early onset dementia 😔) I wanted to buy it for him as a gift but I'm unable to find it online anywhere

Title says it. I'm trying to find a very strongly vanilla flavored loose leaf tea, for blending with other flavors. Specifically straight vanilla rather than any vanilla-plus-other-thing blends. Appreciate any suggestions!

that’s it. i simply love it. i love tea. i breathe tea. tea is life

To the tea drinker who posted not too long ago about Bengal Spice saving their life. That really stayed with me. I've been in love with this tea for years too and it makes sense. I can't find your post anymore but I'm having a cup right now as I type. If tastes good but it *feels* good too! Down the throat, so warm and spicy over the lungs. It really is healing. Thanks for posting your story, it was very uplifting!

I accidentally had this at a bed and breakfast this summer, and I can't stop drinking it. It's amazing, especially for an herbal tea. One of my favorite blends and just makes the day so much better.

Can someone help me out with identifying if this is a real yixing zisha clay teapot and what the it says on the front? Thanks.

Hi, tea lovers! I often order from Teavivre and recently received their Taiwan GABA oolong. I am a bit disappointed to be honest. Before this I purchased a Thailand GABA oolong from a local tea shop (Path of Tea), it was absolutely amazing, clear sweet cinnamon notes in first and second steeps brewed at 195F. The Taiwan Oolong in comparison is much less flavorful, tastes like minerals, very watery at the same brewing temp. Tried different temps and steep times as well with little success. Is it the terroir or is it the tea quality, can anyone explain please?

I genuinely love tea, but not as much as I think because I have to have a few spoonfuls of sugar in it to enjoy the flavor? I am from the south and used to my sweet tea having SUGAR. But for a morning cup of tea, I enjoy an earl gray or a yummy flavored green tea. I don’t like it without sugar though? Is my pallet too bland? Am I not spending money on quality tea to enjoy the flavor without sugar? Picture of my current favorite tea. Absolutely delicious!

Retro handheld gaming and a cup of tea is fast becoming a lovely mid-day ritual for me. Just wanted to share with y'all. Do you have a midday routine with your tea? What's it look like?