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pu notes

I got a 500g brick of pu from upton about 6 months ago.. used maybe 1/50th of it so far. It started out with an obvious 'spike' of almost a metallic flavor on the tongue which went away after a moment. But 6 months into it that flavor spike has waned and it's a much mellower, rounder brew. I've also been washing it more extensively (30 seconds rather than 15) before infusing as a drinkable cup. So that might have something to do with it. But it's different than the Stash tuo-chas I started out with as my first batch of pu.. those were very vegetal and had a mushy circular flavor whereas this is much more straightforward and crisp like a chinese black.

Reply to
Falky foo
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One thing I really love about doing this tea gongfu style is that you can actually see if the tea has infused enough by the color. It's such a heavy tea, it nearly appears to stain the water as soon as water hits it, looking like oil diffusing.

It also seems that each differnet type of pu'er has different ways to prepare to maximize the flavor. If it had a metallic, bitter taste, you may have been using too much of the tea on that brewing.

Mydnight

-------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.

Reply to
Mydnight

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