daidokorocha wrote:I've recently taken to starting my day with a cup of puerh instead of the usual. I was looking around on youtube today and randomly stumbled upon this numi organic puerh video which I found all around bizarre. Here is the link to watch if anybody is interested in some comedy.
Also in this video, they pour their tea around 1:40 and it comes out extremely murky and nearly coffee like in color. I thought this was a bit strange but I remembered a post I read on here once about people brewing their pu-erh as if to approximate coffee. I've also read that this color is a sign of low quality stuff. Either way, I busted out my lowest quality stuff, which is a tin of loose shu I got from Chinatown. I got 5 grams or so and put it in a pot of 10 oz and let it brew for 7 minutes following a quick rinse. It wasn't opaque but it was much darker than I am used to. Either way, it had an interesting flavor that was different than typical and while drinking it I poured another 10 oz into the pot and steeped it. I have no clue how long I steeped this one for but it definitely came out quite dark this time around. Again, some interesting flavors in this one but I much preferred the first steep. I rarely steep any tea half (or even a quarter) as long.
So, I think it'll be back to my regular methods... I got 5 delicious hybrid brewed infusions this morning before deciding to stop. Besides, I enjoy the color of pu-erh far too much to let it turn so dark.
The reason their tea is so dark compared to yours is probably because they use a much higher amount of tea per volume than you, and brewing gongfu rather than western style. For example, I use around a gram of tea per 10-15 ml in my yixing pots and do quick flash infusions. So if I was using a huge 10 oz pot I would use 30 grams of tea (not that I would ever do this) and it would be much darker than your 5 grams per 10 oz even with the western length steep times