I’ve been waiting for the right time to brew and taste this remarkable Verdant ’04 Shu. You know, waiting for the peaceful mood and amount of time without any interruptions. Then, last night I had a night of rest without pain! I woke up with a prayer looking forward to whatever God has in store for my day, being mindful to be thankful for whatever comes.
This is not a sample tea! I bought enough to have over and over again. Oh the delight of it all!
My brewing method for Pu’erh’s has become my Yixing purple pot that looks like a bird. It’s very easy to use. It has a handle and filter in the spout that looks like a bird beak. I am having some steeping adjustment issues! The Western style that I used before had much longer steep times…and the Yixing method is shorter. Also,the Western method might give 5 steeps and the Yixing 18! Who drinks 18 cups by themselves?! I know I can’t do that much drinking all at once so I devised my own plan of 5 infusions and then transfering the leaves into my Gaiwan for later since it isn’t porous. I don’t want any mold in my porous Yixing pot! I hope this is useful information to anyone else just starting off with a Yixing. Cut the steep time down like the instructions say!
Rinse the Nuggets 10 seconds and do this twice. Use Spring water (especially if you have a clay pot!).
1. I blew the steep time on the first infusion…ha! It went about 3 minutes. Old habits are hard to break! The liquor was very dark and sweet smelling like linen and cake. This is the most linen scented tea I’ve had. The Pu’erh was juicy and smooth without tannin or bitterness. When I went back to smell the leaves, they were still a hard clump of bark and also sweet smelling like the tea but not earthy or malty.
2. This time I only steeped 8 seconds with good rich brown color in the liquor. This was much better tasting. The flavor had not opened up yet but it had become creamier and less linen like. The leaves were still hard in a clump and black brown.
3. I could taste a tell-tale Pu’erh-ness that I love on this pour. Sweet earth and cinnamon biting my tongue. The tea was juicy and I tasted waffles warm and nutty.
4. Now I did a 5 second steep and pour. The leaves had opened up quite a bit now and smelled more leathery. The liquor was dark and malty, rich and smooth. There was a definate sweet bakery undertone with peppery cinnamon filling my mouth. The linen was gone but not the juice. I could feel the coolness with the pepper which was an interesting sensation.
5. I think this was my favorite pour. Short and sweet, peppery spice up front with a little linen scent and dry but juicy (if that makes sense). I gave the tea my best winery tasting- room slurp to the back of the mouth, rolling it around your palate test. Sweet, slightly malty, vague salt, super smooth, sweet yeast bread dough, cool cinnamon bark with pepper finish.
6. (I added a little sugar which brought out a vanilla yammy taste due to some subtle malt I suspect).
At this point there were still some hard parts to the leaves that must open up in the water! I have 12 infusions to go! Whoa!
I love Pu’erh…love, love, love! This was so good already! I’m not even half way done with the first tasting and it will go on all day! How much Pu’erh do you think I used for these 18 infusions? 1.5 teaspoons! Crazy Wonderful!
