“I. Figured since yesterday was Darjeeling heavy, today could be puerh heavy to try and start working through all of the puerh samples that I’ve accumulated from various people and companies. I’ve...” Read full tasting note
“Yixing teapot – 370ml – (Enough for two) Tea weight – 10g Water temp – 95°C Steeping times – 15 second increments This tea has a dry, wooden, leather, smoky and tobacco. I took a picture –...” Read full tasting note
“This is one of the smoothest pu’erh teas I have ever tasted. It lacks that burnt smokiness many quality pu’erhs have, which fits my personal tastes. The color is dark brownish-gold. I recommend...” Read full tasting note
“One more tea from Sil, sent to me awhile back in one of our many trades. For once I followed the steeping instructions on the package, which are: 1tsp + 8oz X 2min On a normal day with a shu, I’d...” Read full tasting note
Technically a type of green tea, Pu-erh tea yields an almost red liquor with a distinctive, rich, mellow, sweet flavour and a delicious aroma reminiscent of stables.
To brew put one tsp of tea per person in a pot or Mug Infuser and add fresh, boiled water that has been allowed to cool for a minute. Leave for 10 secs to rinse the tea, then discard the water. Pour on fresh water, brew for 30 secs and serve without milk. The leaves can be re-used several times – perhaps as many as 6 – 8 times. Alternatively you can treat Pu-erh like a strong blend and brew for a much longer time, say 5 mins or even longer. Please be aware that this would be strongly disapproved of in China! This brewing method produces a much stronger brew which some Westerners prefer.
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