87

I came back to this tea after several weeks of drinking a fair bit of sheng puerh, and preparing a few orders of tea from Norbu and other suppliers, and thinking to myself that I have at least come to sufficient understanding of my preferences regarding puerh to skip the shu sections of their web sites. And today, I wanted a less demanding tea but wanted a puerh. So I worked loose a few little nuggets and brewed up a thermos of this tea.

It’s a lovely reminder of how nice shu can be: first impressions are delicately sweet and fruity, hints of cherries, plums, grapes, a bit of caramel. It has always been nice, but this is the best infusion yet. So nice. And this is a quart of tea from perhaps 5 or 6 g of nuggets that were still so dense and tight after about 10 minutes of hydration and infusions that there surely is a lot more flavor to be recovered in additional infusions, as the tight bits open up more.

Temp 200-212 degrees, infusions 1 minute or so, but really, there is no hint of bitterness or astringency, so infusion time is entirely up to your preference. The tea liquor is a deep ruby red, quite beautiful even in my rather use-stained Kamjove infuser.

Preparation
205 °F / 96 °C 1 min, 0 sec

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

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