Thought I was going to get “puerh” and ended up getting the world’s most glorious nut and raisin trail mix instead. I was not expecting that twist, but I don’t resent it at all.
Setting: a pretty big mug. Temperature: boiling. Time: 1 minute rinse (maybe that’s too long to be termed a “rinse”), 30 second steep. I’ll write a more serious note later.
Second steep of 40 seconds at first tasted more like olive oil and wood smoke, but took on sweet finish which made the earthy trail mix of my mind materialize again.
Flavors: Berries, Earth, Nuts, Olive Oil, Raisins, Spices
Preparation
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mmm trail mix!
I read somewhere here 5 sec rinse couple min rest then 5/5/10/15 etc. I hope you don’t mind me telling this . This works pretty good for me for shu. Sheng is tricky. Short steeps always work.
Oh, no, I actually really appreciate the advice! It’s part of the reason I record the time/temp. and check everyone’s puerh notes. Sometimes I get lucky and it comes out tasting great despite the experimenting, like this one did, but I’ve wrecked a few too. Thank you :)
for shu cha I typically do 2 rinses,the second being long enough to draw just a little color out of the leaf…steep times will vary quite a bit from tea to tea,depending on leaf size,bing vs.loose,lao cha tou etc..
there really is no wrong or right way though…I tend to brew “heavy”,I like to overleaf oversteep most teas…it just comes down to personal preference..
@cryptickoi. i agree there is no right or wrong. im a beginner so its easier for me to do shortest steeps and see how flavors develop. i’m more in control. once i know more or less what to expect from this particular tea i can increase the time. so many people are turned off by pu because of long steeps. i still dont feel comfortable with sheng :(
mmm trail mix!
I read somewhere here 5 sec rinse couple min rest then 5/5/10/15 etc. I hope you don’t mind me telling this . This works pretty good for me for shu. Sheng is tricky. Short steeps always work.
Oh, no, I actually really appreciate the advice! It’s part of the reason I record the time/temp. and check everyone’s puerh notes. Sometimes I get lucky and it comes out tasting great despite the experimenting, like this one did, but I’ve wrecked a few too. Thank you :)
for shu cha I typically do 2 rinses,the second being long enough to draw just a little color out of the leaf…steep times will vary quite a bit from tea to tea,depending on leaf size,bing vs.loose,lao cha tou etc..
there really is no wrong or right way though…I tend to brew “heavy”,I like to overleaf oversteep most teas…it just comes down to personal preference..
@cryptickoi. i agree there is no right or wrong. im a beginner so its easier for me to do shortest steeps and see how flavors develop. i’m more in control. once i know more or less what to expect from this particular tea i can increase the time. so many people are turned off by pu because of long steeps. i still dont feel comfortable with sheng :(