I got a 500g brick of pu from upton about 6 months ago.. used maybe 1/50th
of it so far. It started out with an obvious 'spike' of almost a metallic
flavor on the tongue which went away after a moment. But 6 months into it
that flavor spike has waned and it's a much mellower, rounder brew. I've
also been washing it more extensively (30 seconds rather than 15) before
infusing as a drinkable cup. So that might have something to do with it.
But it's different than the Stash tuo-chas I started out with as my first
batch of pu.. those were very vegetal and had a mushy circular flavor
whereas this is much more straightforward and crisp like a chinese black.

On Sat, 22 Jan 2005 08:35:41 GMT, "Falky foo"
> wrote:

>I got a 500g brick of pu from upton about 6 months ago.. used maybe 1/50th
>of it so far. It started out with an obvious 'spike' of almost a metallic
>flavor on the tongue which went away after a moment. But 6 months into it
>that flavor spike has waned and it's a much mellower, rounder brew. I've
>also been washing it more extensively (30 seconds rather than 15) before
>infusing as a drinkable cup. So that might have something to do with it.
>But it's different than the Stash tuo-chas I started out with as my first
>batch of pu.. those were very vegetal and had a mushy circular flavor
>whereas this is much more straightforward and crisp like a chinese black.

One thing I really love about doing this tea gongfu style is that you
can actually see if the tea has infused enough by the color. It's
such a heavy tea, it nearly appears to stain the water as soon as
water hits it, looking like oil diffusing.

It also seems that each differnet type of pu'er has different ways to
prepare to maximize the flavor. If it had a metallic, bitter taste,
you may have been using too much of the tea on that brewing.



Mydnight

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thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.