Am I the only infidel who makes iced puerh? =]
Seriously, I needed a cold drink last week, so I brewed some cooked pu-erh, and mixed with ice, lemon and sweetener.
Ok, not exactly the same experience as brewing it Gong Fu, but certainly more refreshing when it's over 30 degrees.
Well I probably am doing something as bad if not worse. I do like the wild purple oolong from Generation Teas (a bit like pu-erh) but hot with sugar and lemon. And I must confess that I drink even my best teas with sugar. There..I said it and I'm glad. Ha ha ha ha ha. Excuse me. I have tried all my teas without, but The only tea I can drink without sugar is Dragon Well.
pu-sicles
Nothing wrong with it in my opinion, I frequently let my puerh sit around to become room temperature before drinking it. I've never tried chilling puerh before but after reading this I think I'll try it on the next real hot day to see how it gets.
I think raw pu'er does well iced, the smokier the better when chilled, but i don't add anything to it.
~j
K> Am I the only infidel who makes iced puerh? =]
Hi guys, I frequently let my tea get room temp sometimes I have more than a cup at a times. I really like puer at room temp, and to me also oolongs get better as they cool. Thats in my taste bud.. SOmetimes like wine they open up in the cup and you can detect different flavors but so far havent tried it iced. I will try a new idea
Jenn
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It opens up an interesting issue in general. I find some teas do readily take to ice such as Formosa Oolong/Oriental Beauty and most Pu'erhs. I also find that some teas diminish considerably when they cool, while the flavors of others are enhanced. This also carries over to the aroma you get off the lid of your gaiwan or from the spent leaves. In some cases, the aromas dissipate quickly into nothingness while in others they linger on and change. I could be wrong and probably am but I *think* greener oolongs are OK with a bit of cup cooling, while more roasted types suffer for it. I'll pay more attention next time.
Michael
I find some teas taste better at warmer temperatures than hotter. You can taste more when warmer and smell more when hot. I think cooked puer also is a good example. I just enjoy the smell when it is hot and the soup when it is warm. One that is good at any temperature is a Yunnan red. I always boil water and then adjust for smell and taste in the pot or cup. A high mountain Taiwan oolong has the balance of smell and temperature at a cross over point. I don't care what method you use every pot and cup is different enough to keep it interesting every time. There is nothing better than iced Lipton's on a hot day from a beverage fountain or pitcher in a restaurant. I hadn't thought about it but puer of either class would taste great with ice. I can't wait for a hot day to try some.
Jim
Michael Plant wrote:
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