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Need some advice on puer

I certainly wouldn't discard a piece of pottery just because it smells. As Sasha says, you can boil it for sterility, unless the relevant bugs crept in from a Yellowstone hotsping or a deep-ocean thermal vent. If you want to clean out the pores complete, just let it sit with warm, dilute bleach for an hour. Then boil it in dilute tea solution to neutralize any residual bleach, and start again.

If the bad smell isn't actually affecting the taste of tea, who cares anyway? All true gastronomes know that the finest taste in the world is durian, whose accompanying smell may be the worst: a living (though it smells long-dead) embodiment of Taoist perfection.

-DM

Reply to
Dog Ma 1
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Dog Ma 19ge5d.429968$ snipped-for-privacy@bgtnsc05-news.ops.worldnet.att.net9/25/04

09:20spamdogma snipped-for-privacy@att.net reply w/o spam

Here's the deal: Completely dry, the inside of the pot smells fresh and fine. Leaves of most damp green Pu-erhs within it smell as they should; however, the wet leaves of others smell strangely funky. Undoubtedly it's the nature of the leaves. Call off the search. Crisis averted. Seriously, I am/was (overly) concerned because some pretty extravagent (sp?) Pu-erhs are being brewed therein, and it's the only Pu-erh pot I've got. At the moment. And, as I said, it's a personal friend of mine.

I doubt very much that the true gastronomes you mention above would consider the smell of durian in any way bad. Durian smells as durian is meant to smell. Just god's way of separating the men from the boys. Obviously, bleach is OK since you recommended it. Nonetheless something within me baulks.

Listening to Fischer-Dieskau sing Mahler's renditions of Ruekert and drinking Tea Gallery's Espresso Oolong. There are times when both are perfect, and this is the time.

Michael

Reply to
Michael Plant

Oh Falky you don't say! I broke the mammoth tusk the last time I used it on a fossilized golden melon pu'er!

:")

Reply to
samarkand

Oh yes, I wonder about that too, along with deep sea fishing - braving all that harsh elements to get fish! & the tedious process a french chef has to work through to get the stock just right! Or the number of laborious years a sushi apprentice has to endure before he is allowed to wield the knife! Or the untiring search for something one really enjoys! Hmm...to each his own ambrosia or poison, isn't it?

Reply to
samarkand

Durian is my favourite fruit, but please qualify your statement about "All true gastronomes know..." Is that a stated fact or is it your personal opinion?

Sidetrack: Steam some fragrant rice with durian and you'll never want to eat plain steam rice again! :") Yummy!

Danny

Reply to
samarkand

Neither - it's a flippant, nugatory and deliberately inflammatory observation. Some people will do anything for attention. However, durian is my favorite fruit. Too bad we can only get it frozen hereabouts, and then usually the low-smell varieties. BTW, I've tried it with Pu-erh, thinking they might ally. They didn't.

Agreed. Better, IMO: steam some white mochi (sweet rice), perhaps with a little basmati or jasmine rice to open the texture. Then cream in fresh durian, and (redundantly, perhaps) a little cinnamon, nutmeg and/or mace. Heaven in a bowl; rice pudding in its platonic ideal form. Ambrosia. Whew.

-DM

Reply to
Dog Ma 1

samarkand4159b775$ snipped-for-privacy@news.starhub.net.sg9/28/04 15: snipped-for-privacy@uk2.net

Stated fact.

I'll try it. Thanks.

Michael

Reply to
Michael Plant

Reply to
samarkand

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