Anyone wanna school me on Puehr??
OK…Im reading this thread on Sheng and Shou Puehr and reading people talk about how sweet and chocolaty and minty puehr is and Im not finding that. Now, I have probably not had any of the good stuff, bit most that I have had has been very earthy with a taste of hay. Again, Im sure I haven’t had anything worth drinking…also, what os the difference between the Sheng and Shu? Anyone wanna school me on the ins and out of good puehr? What kind should I try? What is to stay away from? Help?
Here is the best article on pu’erh I’ve ever read: http://hojotea.com/en/posts-38/
As for trying some… you have some of ripe and raw from me. Just rinse each one of them and play around with flash steeping, 5 seconds, 10 seconds, and even 15 seconds. Everyone drinks their pu’erh differently. The dark one is shou (ripe) and the light one is a jasmine sheng (raw).
I gotta figure out what is what…hard to read the purple writing on the clear part of the plastic for me since I have a bad eye and see a little wonky. What temps should I do these steeps? I should have a Gaiwan pretty soon and want to try them using that.
Everyone does theirs differently…
I use 205f for ripe/shou/dark and 190f for sheng/raw/light
Trying to make it easier to understand the differences by look alone with names.
Also, I gravity steep mine at 5 to 10 seconds four times in a row to make one cup with 4 different steeps. Many people drink steep by steep… I tend to drink 15+ steeps on pu’s so I just go in 4 at a time.
gravity steep meaning to use one of the brewers where you sit it on top of the cup for the tea to run into? Also, how much water per steep? In ounces, please. I have a few of those brewers (one from teavana…yeah, I know… :/)
Again, it all comes down to preference over much practice :)
I’m still learning myself. I generally put about 3 ounces of water on to anywhere from 3 to 5 grams depending on the strength of the leaf. That is steeped with three other steepings. I do this with oolongs as well, but at 45 second increments.
I looked, bit I couldn’t find anything resembling the word Puehr…I found one from Capital teas that said 1812, bt I looked it up and that isn’t puehr. Can you tell me what to look for on the names of the packs you sent? Im du founded trying to find it.
You know what… I may have not included them since you’re new to tea. Pu’erh is a whole different thing itself. If I did include them they would be small little circular things wrapped in old paper. I actually bought some for people to play with since I am hosting an introduction to pu’erh education event soon… if you want some let me know and I’ll send them your way.
I’m glad I’m not crazy. Lol. I looked for those for an hour. Lol. Pm me with how much for them as well as shipping. I’ll take em.
When people talk of gravity steeping for puerh they are generally talking about something called a Kamjove.
Kamjoves are rated anywhere from 200ml to 1000ml, however that rating is misleading. That is the total capacity of the main vessel, not the capacity of the steeping basket. The 300ml Kamjove here probably has a 130ml steeping basket.
Thank you for this topic. I have not yet purchased and have tried very few Puehrs (no cakes or anything special) but am interested and will be following to increase my tea knowledge :D
You mentioned chocolate and sweet notes in your opening post. There was a thread here awhile ago about pu’erh with the most natural chocolate notes in them. That thread might also give you some more info in finding a few to try that are what you are looking for….
So, WhiskerBewbs, do you prefer tea balls or tuos?
Tea balls are tea leaf rolled into balls usually 8 grams or so.
Been Cha- Round tea cakes 100 to 1000 grams.
Tuo Cha- nest shaped tea cake 100 to 250 grams usually.
Fang Cha- square tea or tea brick 100 to 2000 grams.
Mini tuo cha- same as tuo cha usually dust and fannings.
In order of leaf quality (in most instances).
Beeng Cha best grade.
Tuo Cha next level down.
Fang Cha one below.
Tuo Cha (except for our local guys) dust and leftovers.