"Brian D. Stevens" wrote in message
...
On Wed, 20 Apr 2005 07:03:11 +0000, Falky foo wrote:

I've realized over the years that a good tasting cup of tea is a very
delicate balance.. sometimes down to within a few degrees and a few
seconds.
However, I've also noticed that it's damn hard to oversteep black pu.
Throw
a handful in at 212 for 6-7 minutes and that'll blast a normal cup of
tea to
hell, but pu only picks up a slightly tannic taste. Pretty weird.

Dumb question I know, but what is "PU" tea?

Short for Pu-Erh.

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