I am a meat lover. I love meat to such a degree that I already feel guilty about it and set aside two days a week as vegetarian days… But today is my carnivore day. I am not an active drinker of puerh. But I have to say it feels so good having puerh after a lamb chop dinner! No wonder puerh used to be exclusively enjoyed by nomad people.

When I broke off leaves from the tea cake, I got greedy and took too much. Forgetting that I would use my new 120ml teapot, I took enough leaves (maybe 5-6g) for my normal 150ml teapot. Then I used very short infusions, shorter than 15 sec. so that there was no waiting time before pouring in water and draining the teapot. My hubby, who only likes highly sweetened fake coffee and barely drinks tea, sometimes can enjoy sheng puerh, including this tea with great aftertaste. But this time, he was entirely freaked out by the tea I made. “Bitter and astringent!” he said. I am not good at dealing with bitterness or astringency. But oddly, now I am totally cherishing the bitter taste, which hit the tongue hard but is soon converted to a sweet aftertaste. Very strong tea though! I guess if I keep drinking this tea, the meat in my stomach will be digested sooner and I will need some dessert before going to bed!

Is it because I am so in love with this tea that I would even take its bitterness? I can take it at normal level and I can take it strong. Maybe next time, I will wrap its leaf debris in a teabag and try low concentration and long infusions.

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Oolong is my love. Other teas are my great interests too.
As a tea drinker, I am in everlasting curiosity for tasting new tea varieties and learning about tea culture.
As a tea seller, I believe in small business operations in tea manufacturing and trading. My goal is to provide more tea varietals, especially rare ones, with diverse flavor profiles directly from their producing regions.





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