I find some teas taste better at warmer temperatures than hotter. You
can taste more when warmer and smell more when hot. I think cooked
puer also is a good example. I just enjoy the smell when it is hot and
the soup when it is warm. One that is good at any temperature is a
Yunnan red. I always boil water and then adjust for smell and taste in
the pot or cup. A high mountain Taiwan oolong has the balance of smell
and temperature at a cross over point. I don't care what method you
use every pot and cup is different enough to keep it interesting every
time. There is nothing better than iced Lipton's on a hot day from a
beverage fountain or pitcher in a restaurant. I hadn't thought about
it but puer of either class would taste great with ice. I can't wait
for a hot day to try some.

Jim

Michael Plant wrote:
> 4/11/06
>
>
> >
> > John Grebe wrote:
> >> Nothing wrong with it in my opinion, I frequently let my puerh sit
> >> around to become room temperature before drinking it. I've never tried
> >> chilling puerh before but after reading this I think I'll try it on the
> >> next real hot day to see how it gets.
> > Hi guys,
> > I frequently let my tea get room temp sometimes I have more than a cup
> > at a times. I really like puer at room temp, and to me also oolongs get
> > better as they cool. Thats in my taste bud.. SOmetimes like wine they
> > open up in the cup and you can detect different flavors but so far
> > havent tried it iced. I will try a new idea
> >
> > Jenn
> >
>
> It opens up an interesting issue in general. I find some teas do readily
> take to ice such as Formosa Oolong/Oriental Beauty and most Pu'erhs. I also
> find that some teas diminish considerably when they cool, while the flavors
> of others are enhanced. This also carries over to the aroma you get off the
> lid of your gaiwan or from the spent leaves. In some cases, the aromas
> dissipate quickly into nothingness while in others they linger on and
> change. I could be wrong and probably am but I *think* greener oolongs are
> OK with a bit of cup cooling, while more roasted types suffer for it. I'll
> pay more attention next time.
>
> Michael