I received a whole Beeng as a Christmas gift and was both surprised (stunned) and delighted! Thank you!

This was an easy pry with my Pu’er pick. The leaves were dry and ready for lifting in shale-like sheets. I placed about 30 grams into a stainless tea canister and topped the container with chemical free paper so the Pu’er could breathe.

The leaves reserved in my Gaiwan smelled dusty, so I rinsed them twice.

Steep times were 20 seconds in the beginning, increasing to 45 seconds by the 5th.

The liquor was light honey brown, increasing rapidly through each infusion to dark honey gold then russet gold.

Before I picked up the leaves to smell, or my cup to drink…I could smell a savory aroma. Short ribs, so savory and meaty that I was instantly hungry.

When I took a sip of the tea, there was a clean flavor like the watery taste of bean sprouts that was so smooth and carried on for a long time…then finished with a sprinkle of nutmeg.

Steeping a little longer, there was black pepper and more savory flavor. The taste that lasted was stuffing. Chicken-herb stuffing with the tang of cranberry (probably was cedar in reality) at the finish.

The savory super flavor couldn’t be sustained. I was beginning to pick up more cedar-wood tang, which is a familiar Pu’er taste.

By the 5th steep, the tea had become elegant, velvety and smooth. The flavors melted on the tongue, dripping wet with salty savory and tangy cedar flavor so light that my brain couldn’t separate the one from the other.
I felt a flash like the fire in a ruby. A thrill. (When you drink something so good your body sometimes reacts before your mind can give words to it.)

A great experience with a hunk of dry brown tea leaves that finished with leading me to write!

After drinking the tea, I took a mental journey back long ago (25 years or so) when I traveled high up into the Andes with my cousin
(she was born in Peru). I wrote most of the day about the adventures we had in Huaraz, Peru. Might put it on the blog sometime.

Tea does this for me. Gets my memory going, and creates the proper peace for creativity.

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Colorado Grandma

Grandmother to 3 teenaged girls and 5 young boys. (we all drink tea!) I began teatime in the Summer over 30 years ago when my children were little. We took a break from play for tea and snacks every day. My children loved tea time.
There are several tea houses close to my home and a Tea Festival in Boulder. Fort Collins is a bit of a foodie town. We brew lots of Beer (Fat Tire is one brand) and have several Spice Shops (Savory was one featured on Food Network).
Colorado State University is a mile from my home and the Rocky Mountains begin to climb at the end of my street. The climate is semi-arid with LOTS OF SUN AT 5000 feet. (Heavy Winter snows start in higher elevations). Living my whole life in Northern California (Silicon Valley) I have to admit that I LOVE IT HERE!!!
I attend a wonderful Greek Orthodox Church and enjoy cooking ethnic foods (all kinds). I am disabled with Migraines and Fibromyalgia.
My family is Bi-racial (African-American, Scots) and Bi-cultural, (Peru, Cyprus, France, Mexico, Native American)
I’ve worked at a Winery, was a System Analyst, in telecom, been an Athlete and Coach, Artist, Vista Volunteer. Love healthy cooking (and delicious food!). Love to travel and have been to Italy, Greece, Turkey, Malta, Peru, Croatia, Canada, Mexico, Hawaii, Alaska


Fort Collins,Colorado

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