Lew,

What temp do you usually use for your green Puerh? Similar to regular
green tea, say 160ish, or hotter? Do you use lower temps with all
greens or just newer ones that are more astringent?

Mike

On 12 Feb 2004 18:19:15 -0500, Lewis Perin > cast
caution to the wind and posted:

(RB Watts) writes:
>
>> I have read many times that pu-erh can be steeped for a very long
>> time, such as an hour or even overnight. The question is, once you
>> wake up and have your cup, is it suggested that you reheat it or is it
>> perfectly good at room temperature?
>
>Funny, when I read your post I'd just had the last sip of a mug of
>Puerh that had reached room temperature due to my laziness. It had
>steeped 15 minutes before the leaves and the liquor went their
>separate ways. It tasted fine to me.
>
>In my experience, it's unusual for a Puerh to get bitter by
>oversteeping, unless it's a green one steeped too hot.
>
>As to overnight steeping, I'm no microbiologist, but I'm leery of what
>could, uh, develop. It isn't just Puerh, by the way: I haven't the
>courage to try that with any type of tea.
>
>/Lew
>---
>Lew Perin /
>http://www.panix.com/~perin/babelcarp.html