Puerh Tuo Ripe: Operation Macau
Our Puerh Tuo Take covers ’12 Operation Macau, a 250g ripe puerh tuo. Its one of the best ripe puerhs in the stash. Below, I thought I’d explain why.
Operation Macau tuo is a much thicker and resolute ripe puerh than the Silver Peacock, both Xinghai TF productions. OM used to express much more humidity but that has now faded in favour of a pronounced camphor candy taste. In contrast to 55, it is neither tannic nor woody. It is more sweet, dynamic, and sonorous than the Black Brew. I will confess, when pushed, it turns up some of those dreaded veggie notes.
In the recent sessions in brewing OM, I’ve noticed something interesting. There are two types of ripe puerh, tuo or otherwise. One type favours over brewing, takes well to a thermos and might be better in one. The other type requires a measure of brewing sensitivity usually reserved for raw puerh. Over brewing this type will not thicken the mouthfeel and will mute the dynamics of the tea. The latter type are generally high quality ripes made from high quality puerh. Operation Macau is a high quality ripe that must not be over brewed.
The aftertaste on the OM is outstanding for a ripe puerh. Minerals, camphor, and sugar linger in the mouth. It’s qi pervades the chest primarily, expansive and relaxing. It rests warmly in the stomach. Only four infusions to be cashed thoroughly.
