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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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yyz said
A different bottle for cold brewing.
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*Fairy* - and you have your Mason jar, and really you can cold
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Misty Peak Teas said
Are people cold-brewing raw Puer these days? Just curious.
Sarsonator said
Oddly, I have cold brewed everything except pu'erh. I'll have to give that a try :)
Yang-chu said
"Cold brew" is this what the rest of us call "sun tea?"
Sammerz314 said
I've made cold
apt said
i can't imagine raw puerh cold brewed tasting good. ripe, I can understand (although I dislike ripe)
Cwyn said
I can see cold brewing used leaves, but I usually would prefer to 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?
Sarsonator said
I haven't cold
Yang-chu said
Thanks for that update. I hear Coors is "cold
Cwyn said
I bought this same cake too, based on's recommendation. It just arrived a few days ago, but because of my head cold
sansnipple said
Drinking some sweet molassesy 2009 Feng Qing shu, nice and smooth and gently warming on a cold
Chahai said
Hey all, may the puerh river never dry out in your chahais! It's 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
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.
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.
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
Awkward Soul 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
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
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
Roughage said
Well, after a two week 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
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
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.
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