Re: that first sip of pu-erh tea...


Okay, so I, supreme tea novice with my small bits of fine tea samples,
> tentatively took a first sip of a green tuocha puer tea.
>
> Having read the archives I was not sure what to expect, a very strong dirt
> taste perhaps. Not so! Instead I taste the tea that was served in a Chinese
> restaurant my parents used to frequent when I was young. Very very similar
> taste (earthy yes, and slightly bitter/astringent I think is the word but
> not dirt the way dirt smells. There is almost a perfume to this tea but I
> don't know how to describe it).
>
> The restaurant must have served a puer type of tea to the general public, as
> my parents would not have requested a fancy tea. I am glad to have found the
> type of tea, as I always enjoyed it!
>
> Woo hoo! (It's amazing what will make my day brighter at work.)
>
> Heather
>
Green Pu-Erh teas typically taste more like a smoky vegetal concoction
instead of the loamy liquor typical of most of the other types. As you
explore Pu-Erh teas, you *will* come across many that taste of dirt.
N.
Reply to
WNW
Oh good! I used to be a heavy smoker of cigarettes for many many years, and wondered if my taste buds were all just dead forever. I no longer smoke, but know that others have a more sensitive sense of taste than I do. At least I can look forward to seeing if I taste dirt where others are tasting dirt : -) Maybe I can find a tea that tastes like soil smells just after a spring rain!
Heather
Reply to
HeatherInSwampscott
Ah, happy post(er). You made my day.
Michael
HeatherInSwampscottQAUVa.2150$ snipped-for-privacy@nwrdny03.gnilink.net7/30/03 15:00 snipped-for-privacy@yahoo.com
Reply to
Michael Plant
HeatherInSwampscottE5%Va.3126$ snipped-for-privacy@nwrdny03.gnilink.net7/30/03 22:24 snipped-for-privacy@yahoo.com
Heather,
Indeed, you can. There are quite a number. Aged Lui An is one of my favorites; perhaps not classic "Pu-erh," not being from Yunnan, but as Pu-erh-like as it gets. Try a loose tea. They tend on balance to be better than the little tuo cha thingies sold all over the place.
Also, In Pursuit of Tea sells a Silver Needles Beeng Cha which I think you would find delightful, based on your new-found love of green pu-erh. It's a bit pricey, though.
Michael
Reply to
Michael Plant
Those little tuocha thingies were so cute, nests in my teacup! How could I have resisted them? :D I am learning so much here, I will try your recommendations, thank you. Loose leaf pu-erh of the rainy spring day dirt variety goes on my list!
Heather
Reply to
HeatherInSwampscott
The Immoral Mr snipped-for-privacy@posting.google.com7/31/03 16: snipped-for-privacy@yahoo.com
Indeed not. But pu-erhesque, nonetheless.
Speaking of which Brian Wright of Shan Shui Teas in Washington DC, USA, recently e-mailed me the following in response to a couple pu-erh questions. I'm sure he won't mind my passing it along.
Michael
Brian's response:
"I too am under the impression that some sort of microbial action contributes to the flavor of puer, but I have yet to come across a reliable explanation of this. However, I think that additional oxidation does take place with any tea stored over time, even the "fully" oxidized ones. My basis for this: I have had other aged teas (oolong and black), some aged on purpose, others by circumstance, and all have darkened over time (leaf and cup) and developed a flavor hinting at puer. Whether the oxidation or some mystery process is the root of the change in flavor, I can't say for sure. I'll speculate that moisture content may have something to do with puer-style aging (beasties need water, but so do other chemical reactions)--a common method of "rejuvenating" over-the-hill oolongs is to bake them again.
As for storage, I don't think there's any problem with storing multiple puers in the same container. Seems that the aging process is internal, so proximity to other teas shouldn't matter. Also, I have stored some puers together for a few years myself with no problems so far."
Reply to
Michael Plant

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