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Simmered shu

Another puer tasting yesterday. We have the regulars who bring something from their stash. I brought a 02 Menghai and 05 Changtai. Someone brought a 09 Mengku. The owner brought a Guangxi Liubao which is fermented. I was very pleased with the taste. Next time Ill bring a basket of Liuan. Someone in the store had peeled back a bamboo tube of green puer. I found out these tubes arent being used anymore because of environmental destruction. I got home and peeled back one of mine. The biggest surprise was a shu(forgot the name) which was simmered in a yixing burner for an hour. I hadnt heard of this before but was told it was common in China. It was the prettiest red color Ive seen in tea. That particular shu was sold out at the store so I cant compare to normal infusion. Ive never seen a shu that comes close to the taste. I was also told some shu is better than others for this brewing. I imagine this is something like a tea concentrate from a samovar. Without messing up my yixing or samovar Ill play with simmering on a stove. I need some more information because Im not sure how hot is an alcohol burner.

Jim

PS When we were all tea drunk I brought up the issue does any of the healtcare plans discuss end of life issues what to do with your tea.

Reply to
Space Cowboy
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I'm not sure what you mean here. Is bamboo getting scarce in Yunnan or what?

Entirely aside from shu Pu'er, if you've steeped some good tea leaves a number of times, and the liquor is getting weak, cooking the leaves for a long time for one last steep might give you nice results. I often do something related to this. Say I've spent much of a weekend morning doing gongfu steeps of an oolong or a sheng Pu'er. The astringency and most of the bitterness have been brewed out. Also, it's time to leave the house and go do things. So I take the leaves out of the gaiwan and toss them into a double-walled, screw-top glass brewing jar[1] with more hot water. An hour or so later, there's something definitely worth drinking, and it's still hot.

/Lew

Reply to
Lewis Perin

Now recalling maybe it was mentioned it was a particular bamboo tube. I thought bamboo was bamboo. I hadnt seen that mentioned before anywhere on the Internet. Current inventory could hide the fact. I often top off spent tea leaves and let sit for one last cup hours later. In this process the leaves are simmered from scratch. Its the only tea Ive enjoyed drinking as gongfu shots. It completely changes the taste or so I am led to believe. Ill get some more details and try some of my shu. Ill let know if I make headway or not.

Jim

PS Im look> Space Cowboy writes:

Reply to
Space Cowboy

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