Search results for "colds" in All Discussions

On that note, I'd love a field to specific if the tasting note was drank hot, cold

(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.

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.

Are people cold-brewing raw Puer these days? Just curious.

i like puerh cold brews and puerh lattes :)

Oddly, I have cold brewed everything except pu'erh. I'll have to give that a try :)

I use the leaves after I've steeped to cold brew sometimes

"Cold brew" is this what the rest of us call "sun tea?"

Please ask, why you say sheng and cold-wet go together?

I've made cold

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.

Crimson Lotus 2017 Storm Breaker the morning after a day of cold spring rain. So elegant. Worth the dough.

i can't imagine raw puerh cold brewed tasting good. ripe, I can understand (although I dislike ripe)

Oh, hey! Welcome to the young sheng cold brewing club! :) Fantastic for spring and summer mornings, yum!

Today I am sipping my first cold brew sheng, 2014 Yiwu Beauty from TeaUrchin. I really dig it! :)

Thoughts on having shou puer when you have a cold? It sounds a bit strange, but maybe I'll do it...?

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.

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.

I almost only drink shou when I have a cold. It feels comforting and I can still somewhat appreciate the taste, whereas more delicate teas taste bland.

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.

I can see cold brewing used leaves, but I usually would prefer to cold

Yes Terry, body temp definitely factors. A significant part of my practice is just having people stop taking in cold

I think a number of us use the spent leaves to cold

I haven't cold

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?

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.

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.

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.

, 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.

Thanks for that update. I hear Coors is "cold

Sheng cha is cooling. Those with a cooler constitution should be moderate in their consumption of cold

Today I was helping a friend nurse a cold

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.

Drinking some sweet molassesy 2009 Feng Qing shu, nice and smooth and gently warming on a cold

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

2010 Hai Lang Hao "As You Like" Ripe for a cold

Hey all, may the puerh river never dry out in your chahais! It's cold

It's been doggone hot here in EL Ei, so I've been making cold

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.

Mrmopar - I will have to drink it again now that I'm getting over my cold

Got 2 of these fo Christmas and had a first session this morning. It's really nice, especially during cold

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!

-mou moved his stash from basement to attic depending on the HK season. In Maylaysia you're not going to get any variation. Beijing too dry and cold for too long, so in between, there's plenty opportunity for stress: hot, cold

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

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

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

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.

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

So I've got a cold

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.

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.

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!

Cold

under the weather - I broke some squares off and took them to work. (Also sticky rice shou for when you can smell *something* - that is my favourite comfort tea). A really bad cold and I'll get out the mini tuos that don't really have much interesting in the taste, but work for feel.

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

respect the notes. I think now I like it a lot more and I can actually enjoy sort of oily texture out of it. Its enjoyable, even more now with the cold

The '08 Xiaguan Kirin is stellar. It's perfect for those nights that are neither too cold

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.

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

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

out. 3. ~1hr later, opened up and guessed from the smell that I had something too strong, so dumped about 1/3 and replaced with ice, making a cold-brew. 4. Drank about 2/3 down slowly w/o replacing water, later dumping the rest.

2002 Xiaguan Baoyan Jincha... This mushroom suits me just right on a (bitterly) cold

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

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/

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.

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

, 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

seems to relieve 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

Well, after a two week cold

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

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

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

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.

by Yunnan Sourcing (still available on both sites, by the way). This one has slowly become a favorite

Huge session today. Recovering from a cold

i do flash or 5/10/15 or stronger depending on mood. I have a box with sheng and it can go from 40-60% and English cold

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.

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.

By Chinese medicine standards, sheng is constitutionally cold

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

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

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

2003 xinghai wild elephant valley shou. I started drinking this because, with this cold

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

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

Enjoying misty peaks 2013 raw MaoCha on this cold

energy within my body pulsing into my toes . This is not what I normally get from caffeine highs. It made me very restless at one point but at the same time I wanted to sleep if that makes sense. It also made me very cold

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

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.