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Thank you mrmopar for this sample Pu-erh tea

As a former lover of Louisiana style coffee (roasted chicory coffee, brewed and served with hot milk), Pu-erh has become my new morning favorite cuppa.

Before brewing, I was watching some Olympic distance swimming on TV and remembering how I first learned to swim in a water tank on Mine Hill overlooking Silicon Valley (San Jose).
My grandfather was foreman of a mountain that is known as New Almaden Quicksilver Mines (now a State Park) and next to the road to his house (which was the Parson’s home during the early days of California history) was a spring-fed water tank. Grandpa drained and painted the wooden water tank light blue, put 2×4 boards at spots around the top as hand-holds and then let the tank fill back up. This was our swimming hole. ICE COLD SPRING WATER!
(My family lived down a dirt path from Grandpa in what was an old Miner’s house for a little over a year. My brother and I traveled to grade school by jeep, traveling up and down the mountain. http://flic.kr/p/cNHKSo We played in the old ghost town buildings and caves.)
There was nothing better back then… than drinking red kool-aide and swimmin with the toxic mercury fumes from active retorts not far away.

Review:
This sample was a lovely dark brown bark nugget of ripe Pu-erh with a mild and sweet dry smell.

Rinsed once, and a 30 second steep each round.

The wet leaves began as a strong, nutty wheat bread aroma then changed on the second steep to bready leather like bread and boots toasting on the hearth togeather. On the third steep the leaves were sweet smelling, lightly leathery and bready.

The color of the liquor was clear, reddish brown, then very dark coffee and finally dark red brown.

1. When I took a gulp of the red-brown Pu-erh, I already was happy with the wheat bread scent from the wet leaves and the taste didn’t disappoint me. It was very savory, like an unsalted broth that seems salty and led to juiciness. The flavor was nutty sweet toasted pecan, full of energy on my tongue.

2. Wow, did the liquor get dark! There was a definate cedar and wheat taste which stopped just shy of bitter. The mouthfeel was juicy and very smooth. I could feel the energy in the tea like the power in the earth waking up in a soulful amen.

3. I held the tea in my mouth a moment and then drank it down, letting the flavor hit all my tastebuds like a wave. There was a huge flavor of wheatberries, nutty, rich and chewy. My daughter Annalisa grinds wheat for bread in a huge loud machine in her kitchen and is always baking with the granddaughters and taking bread to people. I love the smell of her bread and the wheat. The scent gets into your eyeballs!
I added a little sugar which created a wonderful liquor reminding me of those old fashioned candies you get at historic places made from Horehound and Sassifras. It’s why I make extra and drink Pu-erh cool or cold sometimes later in the day.

So far the Pu-erh’s from mrmopar are so good that I’d be hard pressed to choose a favorite. What a problem to have!
This is very drinkable for the smoothness. (I did like the first and third steep onward the best.)

30-40 seconds was way long enough for steeping and I used about
1.5 grams in 4oz boiling water.

Azzrian

Wow this sounds Devine!

Bonnie

I love the bready Shu’s…nummmm!

Azzrian

I really like this part: “here was a huge flavor of wheatberries, nutty, rich and chewy.”

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Comments

Azzrian

Wow this sounds Devine!

Bonnie

I love the bready Shu’s…nummmm!

Azzrian

I really like this part: “here was a huge flavor of wheatberries, nutty, rich and chewy.”

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Colorado Grandma
http://www.teaandincense.com
Grandmother to 3 teenaged girls and 5 young boys. (we all drink tea!) I began teatime in the Summer over 30 years ago when my children were little. We took a break from play for tea and snacks every day. My children loved tea time.
There are several tea houses close to my home and a Tea Festival in Boulder. Fort Collins is a bit of a foodie town. We brew lots of Beer (Fat Tire is one brand) and have several Spice Shops (Savory was one featured on Food Network).
Colorado State University is a mile from my home and the Rocky Mountains begin to climb at the end of my street. The climate is semi-arid with LOTS OF SUN AT 5000 feet. (Heavy Winter snows start in higher elevations). Living my whole life in Northern California (Silicon Valley) I have to admit that I LOVE IT HERE!!!
I attend a wonderful Greek Orthodox Church and enjoy cooking ethnic foods (all kinds). I am disabled with Migraines and Fibromyalgia.
My family is Bi-racial (African-American, Scots) and Bi-cultural, (Peru, Cyprus, France, Mexico, Native American)
I’ve worked at a Winery, was a System Analyst, in telecom, been an Athlete and Coach, Artist, Vista Volunteer. Love healthy cooking (and delicious food!). Love to travel and have been to Italy, Greece, Turkey, Malta, Peru, Croatia, Canada, Mexico, Hawaii, Alaska

Location

Fort Collins,Colorado

Website

http://www.teaandincense.com

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