Hee wrote:
Yes, there is! I think it will surpass wine fairly soon. Think about
it, it has richer history, more varieties. It is as fun as drinking
wine and yet it is none alcoholic (think about the muslims
consumption). The ultimate taste of a pu-erh is decided not just the
breed, but also their manufacturing process. Best of all, even how to
store it can have interesting outcome. The chinese started using pu-erh
as gift (we like to bring a bottle of wine to a house dinner, don't
we?). The list can go on..... so, you think there is nothing to talk
about?

Hee, sorry to say, I'm with Phyll. I think you're trippin'. The
appeal of specialty teas has a long way to go before it gets beyond
people who (like me) are OCD enough to keep a gaiwan and several small
pots both at home and in the office. Tea and wine both produce a wide
range of flavors and experiences, but wine can be accessed simply by
pulling a cork - there is no need to sweat things like water
temperature, timing, amount of leaf, kind of pot, kind of water ...
think of the guy in 'Sideways' drinking his best bottle out of a
styrofoam cup in a fast-food restaurant.

I don't know about the richer history, either. Oolong, for instance,
is really only 200 years old. Many of the well-known vinyards in
Europe were planted by the Romans and have been in continuous
production for 2000 years. Furthermore, wine is a social lubricant and
relaxant, and tea makes people hyper. I personally appreciate a good
chazui (like the one I am having now) as much or more than being drunk
with my friends, but it was not always thus.

But, I appreciate your enthusiasm.

Alex
Trying to fine-tune my Wuyi technique