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“Day 6 of the Tea Thoughts winter countdown box. I wasn’t expecting much after reading other tasting notes and seeing Jann’s impressions, but decided to give this a try anyway. I don’t really drink...” Read full tasting note
“Tea Thoughts Winter Countdown: Day 6 Drank this one a day late! I’ve made three infusions from this lil tuocha so far; the first two were quite bitter (probably oversteeped) but the third one is...” Read full tasting note
“Adventageddon Day 6 I steeped this sheng tuocha as a Western style mug of tea. I didn’t have time to brew gongfu today, and I can’t help but wonder if this maybe would have been better if brewed...” Read full tasting note
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Day 6 of the Tea Thoughts winter countdown box. I wasn’t expecting much after reading other tasting notes and seeing Jann’s impressions, but decided to give this a try anyway. I don’t really drink pu’erh, so I don’t have a benchmark for good, bad, etc. I brewed this up in one of my little gong fu teapots. After a quick rinse, the first steep was 200f, 1 min, and the leaves were still pretty packed. Unsurprisingly, the brew was fairly weak and nondescript. It faintly reminded me of a green oolong, but weaker. For the second steep, I went longer – 3 min – and that was almost certainly too long. The brew came out bitter and sharp, almost like drinking horseradish. By now the leaves had opened up, so I went back to 1 min for the third steep. It was still really harsh and abrasive. At this point, I gave up. I don’t know if it was user error, a lack of experience with pu’erh, or the tea itself, but this just didn’t work for me.
Tea Thoughts Winter Countdown: Day 6
Drank this one a day late! I’ve made three infusions from this lil tuocha so far; the first two were quite bitter (probably oversteeped) but the third one is pleasant enough, if a bit boring. It’s light and silky, with a fairly muted woodiness. I’m drinking it alongside some spaghetti and not-meatballs, and it’s actually a nice complement!
Flavors: Bitter, Green, Light, Silky, Woody
Adventageddon Day 6
I steeped this sheng tuocha as a Western style mug of tea. I didn’t have time to brew gongfu today, and I can’t help but wonder if this maybe would have been better if brewed that way instead. It’s not that this was unpleasant tasting, but I did feel like it was a little bit flat? Kind of a softer mouthfeel with light and greener flavours alongside notes of barnyard hay and a cedar sort of woodiness. Just not something that popped for me personally…
Today’s Advent Photos: https://www.instagram.com/p/DDQMGQsSJFF/?img_index=1
Song Pairing: https://www.youtube.com/watch?v=9AERlkOk6MA&ab_channel=marlin%27sdreaming
I usually do raw puerh with much cooler water because I am a wimp when it comes to bitterness and astringency. You might like it better at 160-175F. Short steeps once it is saturated.
Ooh good to know, thanks for the advice! I went with the recommended temperature but that clearly didn’t work well for me.