Bravo on these nugs, got 300 g and dunno if I have enough. I reviewed these somewhat on my blog, but now today after steeping a small amount of this tea for 3 days, 20+ steeps, I’m gonna boil the leaves. Five minutes of a boil in an enamel pan. I got a thick coffee colored brew that tasted very minerally.
Gushing on these nuggets because they taste great, and are an incredible value at $5.50 for 50 grams, 3 days of steepings plus a boil or two after that!
I’ve been (tea) Pimped!
I took photos of the boiling, I don’t know how to post links, I’m new to tweeters and Grammies but I’m cwynsdeathbytea on Instagram.
Flavors: Chocolate, Mineral, Plum
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No, I didn’t. When I encounter sour in puerh it is very often a situation where the puerh got dried out in the middle of a stage of fermentation. In that case I would add some humidity to the cake and store it a few months. That usually takes care of the sour.
" … today after steeping a small amount of this tea for 3 days, 20+ steeps, I’m gonna boil the leaves."
Cwyn,
We purchased a quantity of these nuggets during Paul’s moving sale.
1. We’ve been enjoying this excellent Lao Cha Tou. Using 10g in a 3 oz. Ru Kiln gaiwan, how many infusions are likely?
2. About how many of the initial infusions contain enough caffeine to be used as a invigorating breakfast tea?
3. After how many infusions, is this tea essentially caffeine-free, suitable as a relaxing evening tea?
4. After how many infusions do you recommend boiling the leaves? What are the instructions: How many grams or cups of used leaves boiled in what quantity of water for how long?
Thanks!
I think I steeped a smaller amount, just a few nuggets. I also rested it over night for the duration. These are rather tight and they have more on the inside that takes awhile to break up. I boiled them for 5 minutes. They were yielding only very light reddish water before the boil. I have photos on Instagram of the boil, at the bottom/beginning of my photos.
As for caffeine, I’m not sensitive to the amount in shou. When I drink shou, I fall asleep. I would say just try 3 nuggets in 100 ml and go from there to adjust to your taste.
No, I didn’t. When I encounter sour in puerh it is very often a situation where the puerh got dried out in the middle of a stage of fermentation. In that case I would add some humidity to the cake and store it a few months. That usually takes care of the sour.
" … today after steeping a small amount of this tea for 3 days, 20+ steeps, I’m gonna boil the leaves."
Cwyn,
We purchased a quantity of these nuggets during Paul’s moving sale.
1. We’ve been enjoying this excellent Lao Cha Tou. Using 10g in a 3 oz. Ru Kiln gaiwan, how many infusions are likely?
2. About how many of the initial infusions contain enough caffeine to be used as a invigorating breakfast tea?
3. After how many infusions, is this tea essentially caffeine-free, suitable as a relaxing evening tea?
4. After how many infusions do you recommend boiling the leaves? What are the instructions: How many grams or cups of used leaves boiled in what quantity of water for how long?
Thanks!
I think I steeped a smaller amount, just a few nuggets. I also rested it over night for the duration. These are rather tight and they have more on the inside that takes awhile to break up. I boiled them for 5 minutes. They were yielding only very light reddish water before the boil. I have photos on Instagram of the boil, at the bottom/beginning of my photos.
As for caffeine, I’m not sensitive to the amount in shou. When I drink shou, I fall asleep. I would say just try 3 nuggets in 100 ml and go from there to adjust to your taste.