For some reason I haven’t been drinking a lot of puerhs lately. It’s not often I break out a shu and even less often I break out a sheng, even though I have two boxes of each. I should really remedy that situation! One reason is for this oversight is I usually drink puerh tea in the afternoons, but lately I haven’t been drinking any caffeinated teas after noon. However, today I have my first writing class tonight and I thought it would be beneficial to be more alert than I normally am… ;-)
I did several steeps of this in my yixing teapot. I’m getting some interesting notes that remind me a bit of coffee or bittersweet chocolate. I recall I liked this cake a lot when I first tried it, and it still seems really good to me. I gave up on wanting more after the 4th steep but I’m glad I revisited this.
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I have 2009 version. I like it a lot, maybe 1/8 of a cake left. I make it 212F and shorter steeps until its light in color and taste like nothing. What’s your parameters?
I usually use boiling water and steeps of around 30 seconds
I like the Hong Yuns a lot.
Writing class…fiction? Hope it’s fun and interesting!
I go through phases where I want puerh, but I know I won’t have time for all the repeat steepings, so I end up drinking something else.
g- it’s a non fiction writing workshop
I have 2009 version. I like it a lot, maybe 1/8 of a cake left. I make it 212F and shorter steeps until its light in color and taste like nothing. What’s your parameters?
I usually use boiling water and steeps of around 30 seconds
I like the Hong Yuns a lot.
Writing class…fiction? Hope it’s fun and interesting!
I go through phases where I want puerh, but I know I won’t have time for all the repeat steepings, so I end up drinking something else.
g- it’s a non fiction writing workshop