gmathis

I drink chilled puerh and love it! Not bad with a little mint or ginger too.

This comment makes me smile. I almost sense a touch of sarcasm. :) “Cold cave water” and “smell of stalagmites” sounds splendid for a cuppa tea. ;)

I’ve always drank my puerh hot with a short steeping. What is the best way to cold brew puerh; both the amount and time left to brew would be helpful?

No sarcasm…I did my courtin’ in the Ozarks and fell in love with an amateur spelunker :) Haven’t tried a cold-steep batch yet, I just stuck leftovers in the fridge.

Bonnie, the mint sounds great … I’ll have to look and see if Peppermint Patty has any leaves that haven’t fried int this heat.

When I finish my morning hot pot of pu’erh (like today) I brew again, let it cool down and bottle (sometimes I dilute to taste with orange water or mint water and I sweeten sometimes too) . Then….into the frig! You can pour over ice if you steep strong using a gaiwan.

Wow, Bonnie! I bet that it is delicious!
GMathis: ts is a green puerh. Do you like shu or cooked puerh at all?

Thanks guys! I’m gonna try this right away. Sounds delish.

Ashmanra, I think I do—very limited experience and bungled preparation on my part. I’ve had a couple of shu samples. The cooked ones are the little pre-shaped things, right?

hmm, I don’t see this on their website, did you buy it in the store? Maochas are pretty tasty.

No, Amy, this was a gift from … one of my kind Steepster buddies, but I can’t remember whom. So it may be a little oldish; wouldn’t surprise me if it isn’t in current rotation.

I sent it! They only carried it for about a year. I think it was one of Emeric’s picks. I still have some left and it is aging nicely!

The cooked and greens can come every whichaway! Cakes, mini tuocha, loose. I have a bagged shu that is pretty good from Numi. Someone on here gave a helpful tip, green and sheng sound a lot alike, and shu and cooked sound a bit alike, so that helps me keep straight which is which!

Ay-yi-yi, so much to learn!