Tea Horse Road NatGeo

[chittychat]

I was working on seasoning my yixing pots the other day, and discovered that a lot of some nice cooked puerh essentially stewed in a pot (yixing soaking inside a big pot with the tea soup) not only smelled quite nice, but also tasted pretty good despite a good hour of simmering.

I always bring my loose leaf and mini-brick puerh to boil and simmer it for at least 5 minutes and for me the tea then has more flavor. Such tea is used with meals by some members of the household including myself. I got the idea when a I was not satisfied with the taste of those puerh and then read that in Tibet they boil the tea. Tried it and got possitive result.

[IPT]

In Yunnan, mos people boil their Puer also.

I save my used up Puer leaves and boil them in a teapot. The taste is quite nice surprisingly and very different.

[nonc_ron]

In Yunnan, mos people boil their Puer also.

I save my used up Puer leaves and boil them in a teapot. The taste is quite nice surprisingly and very different.

I've never heard of this before, Sounds interesting.
I have a tetsubin thats large enough for a weeks worth of tea leaves.
Maybe I can try it next weekend while I'm Bar-B-Qing.
It's worth a try.

[chittychat]

In Yunnan, mos people boil their Puer also.

I save my used up Puer leaves and boil them in a teapot. The taste is quite nice surprisingly and very different.

I keep them too and boil them together with the fresh loose leaf puerh.

[IPT]

I haven't tried that. I'll have to give it a shot.