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.