I've realized over the years that a good tasting cup of tea is a very delicate balance.. sometimes down to within a few degrees and a few seconds. However, I've also noticed that it's damn hard to oversteep black pu. Throw a handful in at 212 for 6-7 minutes and that'll blast a normal cup of tea to hell, but pu only picks up a slightly tannic taste. Pretty weird.
I drink ripe/unripe pu straight out of the cup. There is no difference in taste between the first and last sip concerning bitterness. I think there is a limiting switch for astringency because I've never tasted it. So any mention of astringency is poo. I think the best sips are the last.
Jim
Falky foo wrote:
Oodles of milk on top of that, I sleep beautifully after that strong tea
JB
It depends on how you like your pu, I guess. I've gotten some excellent results from steeps that were only a few seconds long. The people of the Chao Shan (Chaozhou, JieYang) will definitely agree with you on this one because they love their teas strong.
Many people leave their pu in a ceramic pot and let it steep all day long and drink it when it suits them.
Green in my experience has been another story.
Dumb question I know, but what is "PU" tea?
Short for Pu-Erh.
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