Kirkoneill1988 Send Message

for my 500TH tasting note, i am pleased to announce that water temperature has a big role in bitterness for sheng and fermentation for shou. my new theory works perfectly for me:

“turning off the kettle shortly after the water begins to rumble, that this water temp (about 90c-100c) is perfect for puerh for me. With raw (sheng),there is little bitterness. with ripe (shou), the earth/fermentation taste is not as strong”.

this tea normally has a somewhat strong earth/fermentation taste. but my new way works nice with this tea