Thank you mrmopar for this sample Pu-erh tea!
Fall is in the air. Soon (real soon) the tree branches will begin turning color in a way that I never experienced living in Northern California (only sunny or rainy seasons there).
When the wind flutters the golden leaves of the Aspens you can almost hear them sing. And the radiance at this altitude is amazing!
We have funny shaped clouds. (I remember seeing clouds like this flying over the Andes long ago on my way to Peru) Strange shaped discs like the ‘flying saucers’ people seem to see now and then glimmering in the sunlight. I like them. http://youtu.be/vnyqLc8m41A
This is a youtube sample of clouds and here is a photo I took at Tahoe (I think it looks like a monster…it lasted all day without moving!) http://flic.kr/p/cVLomU
If I were telling tall tales I would make up a story about Angels skipping stones in the sky.
I was drinking this Pu-erh today, and at one point in the sipping, there was a flavor that reminded me of sprouts from the days when sprouts were all the rage in salads and whole grain sandwiches. Organic green bushy bundles like moss. I like watching moss on rocks in a stream…watching water pass over it…pulling at the fronds like wisps of hair.
Pu-erh is especially comforting in the Fall and Winter months. The organic smell and feel of it makes me wish I could be at the tea farm surrounded with lots of bark and furry scent.
I steeped this Pu-er 30 seconds each steep and the liquor was honey brown only on the first steep, then became dark coffee brown on later steepings.
Oh do I love to push my nose into the Gaiwan and smell the wet leaves! (It makes me happy!)
First the leaves were like steaming warm toast! Later, the wet leaves were sourdough baked bread and last an almost cocoa baked bread.
I’ve never likened a tea to drinking wet hot towels but…hum…this is what came to mind. The flavor was barely savory and later on a lightbulb went off in my head and I said, “Alfalfa sprouts!” (Which is where all the previous blubberings came from about moss and all).
The second steeping was pure satin, very smooth and sweet. I couldn’t figure out what the fruity flavor was and sat for a time sipping and rolling the tea around in my mouth.
Burgundy black cherry with a peppery finish. That’s what I got.
My last steeping was smooth, sweet with a dryness on the top of my tongue which wasn’t present previously.
The flavor of the tea was like an unsalted water cracker. Really.
No earthiness at this point. Just a bit savory.
There’s rain in the forecast.
Cooking with tea is fun! Here’s what I did with this Pu-erh…
For dinner I made a 5 Spice chicken with some of this Pu-erh and Tamari Soy Sauce (I sprinkled a little extra ginger and Ponzu on also… and baked it in the oven slowly for an hour. Meanwhile…I made some curried veggies. I steamed rice with chicken broth and a little Pu-erh, added a few smoked peppercorns and a little butter. All three dishes were perfect.
Sweet Spicy Chicken, Curried hot Veggies, Creamy, Buttery Rice (not sticky)just perfectly fluffy and rich.
Another lovely Pu from mrmopar…thank you!