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Steepster Bug Status Thread 187
Which new features do you want the most? 1594
Ricky said
On that note, I'd love a field to specific if the tasting note was drank hot, cold
Jen M said
(sorry, not going through 45 pages of replies), so here it is: the ability to upload photos to our ratings. Like a cup of it steeping, a pic of someone dumping it down the drain, what it looks like cold-steeped, etc.
pafrisoli said
where to buy or price points? (4) Steeping instructions should go with the original tea, rather than the review, no? Also would be nice if you could do multiple instructions - one for hot & one for cold.
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curlygc said
. So is there some timing sweet spot? You don't want to jump on people right away, because it takes time to get going. How old is too old? I guess I don't understand the rule b/c old spam is still spam!
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Roswell Strange said
I really enjoyed looking through it today; quite happy I had the day off. I got to try four things today and then I have some stuff cold brewing for tomorrow too :)
Tea of the day. Not sheng or shou 34
Zennenn said
Couldn't find your review! That sucker won't give out. I think I'm destined to drink it as a cold brew.
Little Terri's Long Awaited Ultimate Sipdown Extravaganza!!! 624
cookies said
I've gotten myself a terrible little cold
Dexter said
Ecological - Yunnan Dian Hong - 223 That's probably close to being correct. I've been drinking more iced tea than hot tea so I've been buying and drinking mostly fruity stuff to cold steep. Need to get back to my pu'erh situation but just not motivated. :(
Dexter said
Organic by Capital Tea Ltd - 209 Cherry Kiss - River Tea - 208 Cherry Passion - River Tea - 207 Cherry Amaretto Oolong - Design a Tea - 206 Jin Jun Mei - ESGreen - 205 Taiwan Osmanthus Oolong - Teavivre - 204 Hot Apple Ginger Toddy - Herbal Infusions - 203 Almond Biscotti - Della Terra - 202 Grandma's Garden - Zen Tea - 201 Peach Guava - Cornelia Bean - 200 (cold steeping overnight)
Terri HarpLady said
this in Tony's teapot on sunday morning, lol 327. Persian Princess - Devotea 326. Qimen Anhui black - Verdant - finally released from the hoard... 325. Da Hu Sai Village Black 2014 - YS - Sil - I made the last of this into a cold
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scary teapot situation! 16
New members welcome thread. 154
pu-erh of the day. Sheng or Shou 6930
Misty Peak Teas said
Are people cold-brewing raw Puer these days? Just curious.
Sil said
i like puerh cold brews and puerh lattes :)
SarsyPie said
Oddly, I have cold brewed everything except pu'erh. I'll have to give that a try :)
Myssy said
I use the leaves after I've steeped to cold brew sometimes
Yang-chu said
Please ask, why you say sheng and cold-wet go together?
Yang-chu said
"Cold brew" is this what the rest of us call "sun tea?"
Sammerz314 said
I've made cold
Cwyn said
Finished off cold shou, the boiled leaves from 2004 Jin Hao Feng Huang. Didn't change profile much from hot to cold which is not usually the case with puerh. Very clean tea, glad for the sample.
apt said
i can't imagine raw puerh cold brewed tasting good. ripe, I can understand (although I dislike ripe)
BezoomnyChaiVeck said
Oh, hey! Welcome to the young sheng cold brewing club! :) Fantastic for spring and summer mornings, yum!
Stephanie said
Today I am sipping my first cold brew sheng, 2014 Yiwu Beauty from TeaUrchin. I really dig it! :)
Cwyn said
I bought me a double order, one of the cleanest, clearest cups! I soak the squares in cold water til the kettle boils, two boiling rinses. Fabulous.
Misty Peak Teas said
Anyone ever cold brew Puer? I have had quite a few folks ask about it, and though it may be fun to hear your experiences.
Tea for Me Please - Nicole Martin said
I'm much more of a sheng person but its very cold tonight so I had a craving for shu. I'm drinking 2012 Bulang Gushu from Cirmson Lotus Tea.
Cwyn said
I can see cold brewing used leaves, but I usually would prefer to cold
Yang-chu said
I think a number of us use the spent leaves to cold
Yang-chu said
Yes Terry, body temp definitely factors. A significant part of my practice is just having people stop taking in cold
SarsyPie said
I haven't cold
sansnipple said
pretty much, the cold dry weather definitely caused all my puerh to go into hibernation, most dramatically with the shengs, but the shus somewhat too, do you not notice any seasonal changes in yours?
JC said
What's worse on your opinion? I feel cold and wet weather, my hometown as a kid was covered in mold during winter/early spring. lol. Summer where just heavy, but manageable.
Crimson Lotus Tea said
Lamu and I are sampling some 2013 and 2014 Xiagun sheng puerh this afternoon. It's cold and wet in Seattle and this seems fitting. We're finalizing the tasting notes so we can put them on the site.
DarkStar said
Wild Quarter Brick 1990 courtesy of pu-erh.sk. Clean and crisp, hints of sweetness, gentle aged taste, warm and comforting. A very pleasant and relaxing puerh for those cold nights.
Cwyn said
, so less water getting stagnant inside the jars. We in the west do not have these conditions which is why glazed jars are better for us, to hold in moisture. At cold temps, the fungal and bacterial activity slows, the tea is said to "sleep" in cold temps, which just means the aging process slows down.
Yang-chu said
Thanks for that update. I hear Coors is "cold
Yang-chu said
Sheng cha is cooling. Those with a cooler constitution should be moderate in their consumption of cold
TwoDog2 said
Today I was helping a friend nurse a cold
Myssy said
Bulang Shan trees from O5 Tea. It comes in a little hexagonal coin shape. It's a nice baby shou - quite clean. Very smooth with a mineral bit up front. Moderate relaxing qi. Very nice for a cold weeknight evening.
sansnipple said
Drinking some sweet molassesy 2009 Feng Qing shu, nice and smooth and gently warming on a cold
Cwyn said
I bought this same cake too, based on teadb.org's recommendation. It just arrived a few days ago, but because of my head cold
curlygc said
2010 Hai Lang Hao "As You Like" Ripe for a cold
Chahai said
Hey all, may the puerh river never dry out in your chahais! It's cold
Yang-chu said
It's been doggone hot here in EL Ei, so I've been making cold
CherryJam said
Mrmopar - I will have to drink it again now that I'm getting over my cold
TwoDog2 said
up the remains of a 2000 shu from yesterday before I head into a heavy day of taste testing. On the playbill today: 2003 Shu Cake 2002 Shu Brick 2008 Mini Shu Cake 2007 Qian Jia Zhai Raw More shu than I normally drink in a day, but with the cold weather, it seems like a good choice.
bef said
Got 2 of these fo Christmas and had a first session this morning. It's really nice, especially during cold
Oolong Owl said
certainly mellowed and I don't remember it being that floral. Tastes certainly change too, the bitterness didn't bother me one bit. Sadly, I couldn't get all the steepings, it was in the high 90sF and it got too hot quickly in the morning. I drank the rest cold brewed and it was very good!
Cwyn said
2013 Wild Purple Dehong brick from YS after storing it up in a jar. I really like this leaf processed as a black tea, which I bought on the U.S. site. This brick has a similar flavor but more of a drain cleaner, paid for it today with cold
sansnipple said
seem to have lost nearly all of my (previously ravenous) desire for shu lately just as the weather warmed and spring/summer arrived, so I guess shu/ripe puerh is more of a seasonal cold
Yang-chu said
like medicinal notes. They're stronger as the tea ages. This tuo is packed perfectly. It was stored with nice humidity. The oxidation is evident. The cold weather seems to have tempered these youngish-old
Bonnie said
taste steeps 3-5 (usually the best). Another method thats fast is a finum and mug. Puerh in the finum and lift it from the mug when steep time is done. BTW spent leaves make good cold brewed tea.
sansnipple said
tastes of Yunnan Sourcing 2012 Wuliang cake, so far its just sort of light and floral and grassy. I just got it and the cake has no scent at all leading me to believe that It's currently dormant (probably from the cold
Stephanie said
So I've got a cold
jschergen said
the years to not damage the original character. Agree on them being cheaper. The other thing that really intrigues me is the possibility of aging oolongs in the west where our cold and dry climate can be used to our advantage.
Cwyn said
it. Because of my very dry house air, the tea dries again in a day, which is fine, I keep brewing away and it doesn't quit. Really like this tea. Alternating it with 2009 CNNP shou, depending on whether I'm cold or in need of a diuretic, in which case I brew the Tuhao.
Cwyn said
only because it is a bit of history, when CNNP made better tea than today. Spicy notes on the first few cups, pretty aged out, really nowhere to go with this aging-wise. I'm lucky to have got so many good aged teas lately, makes the cold winter more bearable for sure!
Fisherman Fizz said
bit more, but the shroom seems like it's way higher quality than what you should be getting from the $30 club fee so I'm really happy with it. I'll see how cold brewing it turns out in the morning. It's pretty scary to break apart though because of the shape and how tightly compressed it is o.o
Cwyn said
inferior by puerh enthusiasts. I come from Eastern European farmers and tailors whose diet is heavy on meat, potatoes and dairy. I see teas like heicha as a balance to this type of diet as is the case for minorities in China territories. It suits my body type, and is warming in cold weather.
Yang-chu said
The '08 Xiaguan Kirin is stellar. It's perfect for those nights that are neither too cold
Oolong Owl said
some surprise coffee notes in early steepings. A couple steepings in, a nice creamy texture showed up making me lips feel nice, haha! I got 5 steepings in to discover a nice woody sap sweetness. Cold
Yang-chu said
thoughts. Ripe pu'er is easier on the stomach than the raw. The more bitter varieties possibly better for the heart. It's really going to depend on your constitution. Individuals who run on the cold
physiognomy said
2002 Xiaguan Baoyan Jincha... This mushroom suits me just right on a (bitterly) cold
mrmopar said
it. Very complex kind of hard to pull individual notes out, but thick and oily and it all seems to work pretty well. i may have some mixed or muted tasting notes on this as I think a cold is
Crimson Lotus Tea said
it is too humid. A lot of very decent tea has been stored in cooler, dryer climates like Kunming. As long as it's not so cold and dry as to kill the tea I believe you will be fine. Foul odors would do more damage in the short term than humidity would.
JC said
have been using unglazed pots for the past 4-5 years and they have been great. Though, you have to keep in mind they also lower the temps a bit, so if it gets too cold
Asaf Mazar said
there are glowing review on the net. Another thing that I feel that I must point out is, people seem to be drinking a lot of new sheng puer teas. This stuff is cold and harsh on the body, affecting more than just the stomach. read this: http://www.marshaln.com/2008/05/thursday-may-8-2008/
Yang-chu said
, pale beauty but not at the expense of taste. Today a new patient came by, I think she liked tea because she was unusually enthused by a cold
Terri HarpLady said
my allergies somewhat. Yang-chu - That's interesting stuff. I'm going to say I probably lean towards a cooler constitution, with my resting heart rate between right around 65, and an average body temp of 97.8 (although that may not factor in). I'm not a big fan of cold
Roughage said
Well, after a two week cold
mrmopar said
a Yunnan Sourcing "Yong De Blue Label" shou. Had this over the course of the last two days. It has been a good cup to come home to after the cold
mrmopar said
almost Lipton like dark. Aroma, a little left of the fermented type. Taste, some wood, a little raisin and almost prune or date in there. Nice and warming on a cold
CherryJam said
lettering on it which says Yunnan Gao Shan Yuan Cha Chu Ping. It is 2006 made by Yun Cha Piao Xiang company. I won't review it just yet (I tried it when I was getting over a cold
mrmopar said
it has stayed true brewing for three days now so it does have some lasting power to it. It is a warming sheng to drink on these cold winter days. I would recommend it if you want a smooth non astringent or smoky offering from Xiaguan.
jschergen said
Huge session today. Recovering from a cold
DigniTea said
by Yunnan Sourcing (still available on both sites, by the way). This one has slowly become a favorite
DigniTea said
with a long lasting aftertaste. There is nothing offensive or off-putting about this fermented tea. This is a great wintertime shou to warm up those cold days. Very aromatic; dark and smooth; deep woodiness; upfront sweet richness which continues throughout the session. I definitely like this tea and look forward to enjoying it many more times.
Yang-chu said
By Chinese medicine standards, sheng is constitutionally cold
Fisherman Fizz said
being. In a couple hours I should get home for work and I'll try a bit of the shroom that came with it. The paper that it came with also suggested to try cold brewing it, and given how hot it's going to be here in Florida I'm really liking that idea.
Myssy said
dry. I have the cakes in wooden drawers in a dresser. Although now I'm out of drawer room and they are stacked on top of the dresser. They are in a back bedroom away from kitchen odors. I don't think it will ever get too cold
mrmopar said
sharpness with a touch of mineral on the front. The front to middle part of the tongue is where this one seems to go. The mineral goes to a sweet finish. It carries through with some camphor and mintiness in there as well. A nice warming tea on a cold
Rasseru said
2003 xinghai wild elephant valley shou. I started drinking this because, with this cold
Yang-chu said
Shujian Xiaoyao Dan, Wuliang Gushu 8g. Shujian calls their Dragon Pearls Xiaoyao Dan. They're v. tightly rolled, so it takes quite a bit of doing to get them to unfurl. I soaked on for 45 min in cold
Phi said
bit fast bc warm liquid on my throat!!!) of Tea Urchin GFZ... since I can't taste right now I wouldn't be using this except my sister was over earlier and I thought she would like it. It's nuts though, even with my cold I
physiognomy said
and tasty options for a change of pace. I grabbed up this sample (maybe 7-8g) from my stash hoping it would fit the bill on a cold
Marcus reed said
Enjoying misty peaks 2013 raw MaoCha on this cold
JayinHK said
in big pots this way. The only tea I never brew this way is high fire oolong, but a lot of people in Hong Kong, Chaozhou and Fujian drink high fire oolongs in big pots every day, so that's merely personal preference. We even get Coca-Cola bottled cold
Rui A. said
idea what sheng I sipped today. As usual, pulled out one of my little packets of tea from the drawer and steeped some leaves. It did look and feel like a 2007/8 old sheng due to the brick like colour of the liquor and its degree of smoothness.
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