Comments
HI there! I just replied to another review you had just posted of a ripe pu’er.
May this message find you well.
This is the Phatty Cake: http://shopmandalatea.com/100-gram-mandala-phatty-cake.html
If you had a sample of the cake, that would be different than the lincang 2007 tea, which is a loose black style pu’er. While Phatty Cake utilizes the same material, it was steamed and pressed into cakes in 2011 which will change some aspects of the tea.
Wondering if you used a full rolling boil with this tea. It is really going to help you draw the best flavor out of a black style pu’er. Important, too, to do a rinse or two of the leaf with boiling water to prime the leaf and warm the brewing vessel. If you have some of the sample left, try it that way if you have not already done so.
But hey… no one says you have to enjoy black pu’er :) Thank goodness, there are other styles of the great leaf we know as camellia sinensis, right?!
Enjoy, Garret
HI there! I just replied to another review you had just posted of a ripe pu’er.
May this message find you well.
This is the Phatty Cake: http://shopmandalatea.com/100-gram-mandala-phatty-cake.html
If you had a sample of the cake, that would be different than the lincang 2007 tea, which is a loose black style pu’er. While Phatty Cake utilizes the same material, it was steamed and pressed into cakes in 2011 which will change some aspects of the tea.
Wondering if you used a full rolling boil with this tea. It is really going to help you draw the best flavor out of a black style pu’er. Important, too, to do a rinse or two of the leaf with boiling water to prime the leaf and warm the brewing vessel. If you have some of the sample left, try it that way if you have not already done so.
But hey… no one says you have to enjoy black pu’er :) Thank goodness, there are other styles of the great leaf we know as camellia sinensis, right?!
Enjoy, Garret