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Speaking of Puer

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Lewis Perin

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Speaking of Puer

(Melinda) writes:

> I am brewing up a little of a bingcha (? larger than a tuocha but
> still bowl shaped) that I got at my local Asian market...

If it's bowl-shaped, it's a tuocha. Tuo actually means "bowl", and
mini-tuochas sized for one cup are just the smallest.

> it wasn't expensive. It looks black. I am wondering from those that
> do this, how many yixing do you devote to puer and how do you
> separate them out, i.e. do you put green in one and black in
> another, that would be two pots, or do you break it down even
> further? I wouldn't know how, personally, except by age, but then
> you have to take the vendor's word for the age, or guess if it's not
> stated.
>
> I'd like to get a yixing for puer but I wouldn't know what to season
> it with, since puer's so strong I'd be afraid to use anything cheap. I
> can imagine it is QUITE different making it gongfu and making it in a
> glass pot like I did this morning.

I can't answer these questions, but until and unless you do find
answers, please don't keep yourself from using a glazed brewing vessel
with Puerhs of all kinds. There's no reason you can't use a small
glazed brewing vessel and cram it with lots of Puerh leaf the way you
would with a Yixing pot.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

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