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Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water. |
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First Puerh experience
Hello All,
I just received my first shipment of Puerh (and a couple greens) tea. I got 1/4 high grade camel breath, 1 green and 1 ripe Tibetan mushroom from Holy Mountian. I immediatly boiled some water and turned off let stop. And popped into my tuffslim thermos one camel breath button. I got about 29 buttons to the 1/4 lb. so I am guessing they are about 4g each? This is a .5 liter thermos so about 1g to 4oz of water. I don't know if any of this is a proper ratio or not. I guess time to read up some more. Nevertheless... I let it brew in the thermos about an hour before I poured my first cup. It poured out of the thermos a nice clear medium brown liquor. Added a touch of sugar (pardon me if thats a sin . Loved it! After my experience with Mate, I was a little tentative. But this is emminently repeatable. I can't wait to try my mushrooms tonight. How much caffeine does this have? Will I get any sleep? Just kidding. Any way thanks to all who provided information both to my query and also to the vast amount of information in the archives of this list. And Mike, I don't find your site or your posts here to be commercial. I rather enjoy them and find them very informative. Thanks. Enjoy your kickback from HolyMtn. Jimmie |
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1 hour!?!
i just had some puerh for the first time yesterday, and i let it about 5 minutes and it was pretty pungent. i think if i had let it sit 1hour i would have choked on it...but, i'll me try it later... ill reply if im still alive ---> HOW HOT was the water? Jimmie Houchin wrote: > I let it brew in the thermos about an hour before I poured my first cup. |
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>And Mike, I don't find your site or your posts here to be commercial. I rather >enjoy them and find them very informative. Thanks. >Enjoy your kickback from HolyMtn. Yea, after this they are sending me to Puerh Seminar in the Bahamas..... Mike Petro http://www.pu-erh.net "In this work, when it shall be found that much is omitted, let it not be forgotten that much likewise is performed." Samuel Johnson, 1775, upon finishing his dictionary. |
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SN wrote:
> 1 hour!?! > i just had some puerh for the first time yesterday, and i let it about > 5 minutes and it was pretty pungent. i think if i had let it sit 1hour > i would have choked on it...but, i'll me try it later... ill reply if > im still alive > > ---> HOW HOT was the water? The water had reached a good boil. I turned off the heat, left the kitchen for a few minutes and prepared my thermos. From everything I've read, its difficult to oversteep Pu-erh. This was with the high grade camel breath ripe puerh at holymtn.com. On the holymtn website it talks about putting in a thermos and brewing overnight. Later this evening I did similar with the green Tibetan mushroom. It was quite a bit milder than the camel breath puerh from earlier. So far I have liked both, but probably prefer the camel breath so far. Its still early in my experience. But I am encouraged enough to drink and continue my pursuit and learning of puerh. Try some other brands and other vendors. Maybe there was something about your puerh? Or maybe it just isn't your cup of tea? (couldn't help myself) Later. Jimmie |
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> From everything I've read, its difficult to oversteep Pu-erh.
Jimmie, where DID you get this info? My advice is to read through Mike's website on pu'er before attempting your next brew... Danny |
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I drink my puerh off the top ie in the tea cup. There are some oolongs
and greens I drink the same way. It might take 10 minutes to finish it off. The first sip taste like the last. I think the best part of cooked puerh are the last few sips. I might hit the cup two or three times. I've noted in the past especially drinking the cook there seems to be some infusion delimiter. If I was going to throw an all day tea into a thermos puerh would be at the top of the list. Jim samarkand wrote: > > From everything I've read, its difficult to oversteep Pu-erh. > > Jimmie, where DID you get this info? > > My advice is to read through Mike's website on pu'er before attempting your > next brew... > > Danny |
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>From everything I've read, its difficult to oversteep Pu-erh.
This is only true of cooked (ripe, as you call it) pu-erh. If you have any green stuff, I would advise you not to do the same thing. Young raw pu-ehr is much closer to green tea than to cooked pu-erh in terms of flavor and effective preparation. It will get bitter fairly quickly if you oversteep it. Speaking from my brief experience with pu-erh, I recomend using a gaiwan if you have one. I usually brew it without the lid, like a green tea. Somehow this makes it better. Nico |
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it steeped for 1 hour
came out same taste a bit stronger but no bitterness well the puerh i got tastes a bit like tree bark or something around there and has a little bit of a minty fresh aftertaste or maybe its just me... ....my wife said it smells like animal pee so she didnt want any . |
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"Space Cowboy" > wrote in message
oups.com... first sip taste like the last. I think the best part of > cooked puerh are the last few sips. If the first tastes like the last, why are the last few sips the best part? Blues |
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Blues Lyne wrote: > "Space Cowboy" > wrote in message > oups.com... > > >first sip taste like the last. I think the best part of >>cooked puerh are the last few sips. > > If the first tastes like the last, why are the last few sips the best part? Because you don't have to choke down any more. |
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Someone will have to try harder than that to catch me in a faux pax.
Let me explain it another way. If you drink tea off the top in a cup then most of them will make you wish you hadn't drank the last few zips. The fact you can with cooked puerh and it doesn't taste really any different than the first is the enjoyable part. Those last few drops where the leaf touches the lip while using your incisors as a strainer will probably make you wish you had added water sooner. If nothing else for Yunnan teas they do come from one of the oldest areas tea producing areas in the world natural or cultivated. Wuyi rock teas from outcrops aren't probably far behind growing in the wild along with some bushes. So if you choke you can blame it on intelligent design. Jim crymad wrote: > Blues Lyne wrote: > > "Space Cowboy" > wrote in message > > oups.com... > > > > >first sip taste like the last. I think the best part of > >>cooked puerh are the last few sips. > > > > If the first tastes like the last, why are the last few sips the best part? > > Because you don't have to choke down any more. |
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Michael Plant wrote: > Hey, welcome aboard the good ship RosettaSlur. Where've you > been? So, am I to assume that Pu'erh isn't your favorite brew? > How about a nice Pu'erh made of Sencha leaf? Hey, anything > that sells. Been here, never left. Correct, Puerh is not my favorite. And so that leaves me hacking through endless posts about the stuff all to no avail, like a man hopelessly chipping away at a Puerh cake with a spork. --crymad |
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crymad wrote: > Michael Plant wrote: > > Hey, welcome aboard the good ship RosettaSlur. Where've you > > been? So, am I to assume that Pu'erh isn't your favorite brew? > > How about a nice Pu'erh made of Sencha leaf? Hey, anything > > that sells. > > Been here, never left. Correct, Puerh is not my favorite. And so > that leaves me hacking through endless posts about the stuff all > to no avail, like a man hopelessly chipping away at a Puerh cake > with a spork. > > --crymad So what do you like then? I have grown to really like Japanese greens over the last year or so. Naturally Shincha in all it's variations is the best. Makes for an excellant weekend morning cup. I bought a bunch of Shincha back in June and sealed it into nitrogen flushed 10g packages (http://www.pu-erh.net/stash-nitro.html). My favorite vendor is in Japan and he speaks enough broken English to communicate and he does take plastic. His prices are pretty decent considering the quality. http://tinyurl.com/b7fy4 Mike |
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crymad > writes:
> Michael Plant wrote: > > Hey, welcome aboard the good ship RosettaSlur. Where've you been? > > So, am I to assume that Pu'erh isn't your favorite brew? > > How about a nice Pu'erh made of Sencha leaf? Hey, anything that > > sells. > > Been here, never left. Correct, Puerh is not my favorite. And so > that leaves me hacking through endless posts about the stuff all > to no avail, like a man hopelessly chipping away at a Puerh cake > with a spork. Try a *metal* spork. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
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"Mike Petro" > writes:
> crymad wrote: > > [...] > > Been here, never left. Correct, Puerh is not my favorite. And so > > that leaves me hacking through endless posts about the stuff all > > to no avail, like a man hopelessly chipping away at a Puerh cake > > with a spork. > > So what do you like then? I have grown to really like Japanese greens > over the last year or so. As I remember, Mike, when opined that your increasing interest in Japanese greens was a kind of balance to your longtime fascination with teas at the other end of the fresh/aged spectrum (Puerhs), you said I had a point. I'd love it[1] if Crymad would make a similar (opposite) move, but when I sent him some Dai bamboo sheng Puerh from Silk Road a while ago he hated it. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html [1]I like lots of types of tea, and I like people I respect to agree with me. |
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On 12 Sep 2005 17:12:07 -0400, Lewis Perin > wrote:
>"Mike Petro" > writes: > >> crymad wrote: >> > [...] >> > Been here, never left. Correct, Puerh is not my favorite. And so >> > that leaves me hacking through endless posts about the stuff all >> > to no avail, like a man hopelessly chipping away at a Puerh cake >> > with a spork. >> >> So what do you like then? I have grown to really like Japanese greens >> over the last year or so. > >As I remember, Mike, when opined that your increasing interest in >Japanese greens was a kind of balance to your longtime fascination >with teas at the other end of the fresh/aged spectrum (Puerhs), you >said I had a point. I'd love it[1] if Crymad would make a similar >(opposite) move, but when I sent him some Dai bamboo sheng Puerh from >Silk Road a while ago he hated it. > >/Lew Yes, I never consciously sought the other end of the spectrum but analysis after the fact does indeed back up the theory as I am now deeply devoted to both genres. Ok, so if we have Japanese greens on one end of the spectrum, and Puerh on the other end, where do the other teas fall? Mike Petro http://www.pu-erh.net "In this work, when it shall be found that much is omitted, let it not be forgotten that much likewise is performed." Samuel Johnson, 1775, upon finishing his dictionary. |
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Space Cowboy wrote:
> Someone will have to try harder than that to catch me in a faux pax. "False peace"? > Those last few > drops where the leaf touches the lip while using your incisors as a > strainer will probably make you wish you had added water sooner. -Or grown a moustache. Apologies to those who can't. -DM |
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Dog Ma /12/05
reply w/o spam > Space Cowboy wrote: >> Someone will have to try harder than that to catch me in a faux pax. > > "False peace"? > >> Those last few >> drops where the leaf touches the lip while using your incisors as a >> strainer will probably make you wish you had added water sooner. > > -Or grown a moustache. Apologies to those who can't. > > -DM > > I guess this is as good a place as any to suggest that this whole discussion is a profound waste of extraordinary talent all 'round. Well, Dog, we *could* make an exception in your case. Seriously, keep it up guys. Entertainment goes great with my morning brew, which this morning is SRT's Oolong No. 37, supplied to me by the Dog himself. Thanks Ma. Michael |
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Mike Petro wrote: > > So what do you like then? I have grown to really like Japanese > greens over the last year or so. Japanese greens are my mainstay. Occasionally drink whatever Oolong my wife has at the time. I won't turn away from good Darjeeling, if someone offers. And my tea budget is balanced out with dirt cheap Ceylon bought from a Lebanese-owned grocery, used for milk tea to be had with western sweets, which don't go well with Japanese tea. > Naturally Shincha in all it's variations is the best. Makes for > an excellant weekend morning cup. I bought a bunch of Shincha > back in June and sealed it into nitrogen flushed 10g packages > (http://www.pu-erh.net/stash-nitro.html). My favorite vendor is > in Japan and he speaks enough broken English to communicate and > he does take plastic. His prices are pretty decent considering > the quality. http://tinyurl.com/b7fy4 Anything especially fine you can recommend from him? --crymad |
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Michael Plant wrote: > Lewis 9/12/05 > > >> I'd love it[1] if Crymad would make a similar >> (opposite) move, but when I sent him some Dai bamboo sheng >> Puerh from Silk Road a while ago he hated it. >> > > Good!!! More Pu'erh for me! BTW, at least he hates Pu'erh in a > highly literate sort of a way. Ha-ha! Well, I certainly derive much pleasure from deriding Puerh. That's kind of liking it, isn't it? --crymad |
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Mike Petro wrote: > Ok, so if we have Japanese greens on one end of the spectrum, > and Puerh on the other end, where do the other teas fall? You ever see those charts that map out wines on the two axes of body and dryness? We need something like this for tea. "Body" seems an appropriate categorization of tea as well. As for the other dimension that Mike leaves unnamed, I suggest "Freshness/Decay". Naturally, Puerh is at the top of this axis of evil. --crymad |
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crymad > writes:
> Michael Plant wrote: > > Lewis 9/12/05 > > > > > >> I'd love it[1] if Crymad would make a similar > >> (opposite) move, but when I sent him some Dai bamboo sheng > >> Puerh from Silk Road a while ago he hated it. > >> > > Good!!! More Pu'erh for me! BTW, at least he hates Pu'erh in a > > highly literate sort of a way. > > Ha-ha! Well, I certainly derive much pleasure from deriding > Puerh. That's kind of liking it, isn't it? This is starting to remind me of those romantic copies where the male lead and the ingenue start out detesting each other and succumb to their mutual attraction maybe an hour into the picture. So, when you fall for Puerh, you'll fall *hard*. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
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>Japanese greens are my mainstay. Occasionally drink whatever >Oolong my wife has at the time. I won't turn away from good >Darjeeling, if someone offers. And my tea budget is balanced out >with dirt cheap Ceylon bought from a Lebanese-owned grocery, used >for milk tea to be had with western sweets, which don't go well >with Japanese tea. > >> Naturally Shincha in all it's variations is the best. Makes for >> an excellant weekend morning cup. I bought a bunch of Shincha >> back in June and sealed it into nitrogen flushed 10g packages >> (http://www.pu-erh.net/stash-nitro.html). My favorite vendor is >> in Japan and he speaks enough broken English to communicate and >> he does take plastic. His prices are pretty decent considering >> the quality. http://tinyurl.com/b7fy4 > >Anything especially fine you can recommend from him? > >--crymad The really good thing from them is the Shincha at http://tinyurl.com/9hfsy , it is too late to get in on it for 2005 but 2006 is just around the corner. They offer 4 different Shinchas scattered every few weeks from the very earliest offered to the best offered. You can reserve your portions in advance and they will ship as soon as the tea is harvested. I did all 4 this year and was very pleased. Mike Petro http://www.pu-erh.net "In this work, when it shall be found that much is omitted, let it not be forgotten that much likewise is performed." Samuel Johnson, 1775, upon finishing his dictionary. |
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