1. How do you pronounce Pu Erh?
2. Are they all similar in taste? What's different about them than any other tea?
3. Why do many come in compressed blocks? Do you rip off a chunk when steeping?
4. I was looking at the Pu Erh Dante from Adagio. Why is this one not compressed? Does it still taste like other Pu Erh teas?
Re: New to Pu Erh, have questions
First off, did you already read
http://www.teachat.com/viewtopic.php?t=7054 and the introduction thread that's linked from here -- because I think the answers to a lot of your qustions can be found there.
http://www.teachat.com/viewtopic.php?t=6065
(hint, the answer isn't really either of the poll's choices)
Also, the trees that pu'er tea comes from are said to be the plants that later tea varietals all came from. As I understand it, it's more different from other types of tea plants than most other tea plants are from each other, if that makes sense.
It's still Camellia Sinensis, though. Also, while there are other (intentionally) aged teas, pu'er is probably the most famous tea that benefits from age.
My recommendation is to try some small samples from the vendors that have been recommended in this forum (there are a LOT of threads already about "what are some good samples to explore the different tastes of pu'er", so please don't start a new one), such as Hou De, Nadacha, Yunnan Sourcing, Puerhshop, etc. Try to buy one sample of aged sheng at least 10 years old, but ideally over 20, one high quality young sheng, some mid-90s small leaf shu, and some more recent shu. That should be a start to giving you a good idea of the general types of tastes that are out there.
http://www.teachat.com/viewtopic.php?t=6672
http://www.teachat.com/viewtopic.php?p=64296
are two examples of such threads.
If you have any local merchants where you live who sell pu'er, or live in an area where there are other tea lovers who might be able to help you out, it would be really helpful to get a chance to try these teas with other tea lovers who can show you some representative examples of various genres.
http://www.teachat.com/viewtopic.php?t=7054 and the introduction thread that's linked from here -- because I think the answers to a lot of your qustions can be found there.
read the discussion at:nemesis256 wrote:1. How do you pronounce Pu Erh?
http://www.teachat.com/viewtopic.php?t=6065
(hint, the answer isn't really either of the poll's choices)
There are two major general categories. If you read the thread linked from the sticky thread I mentioned above ( http://www.teachat.com/viewtopic.php?t=7012 ), you can find out more about the two types and what the differences between them are.nemesis256 wrote: 2. Are they all similar in taste? What's different about them than any other tea?
Also, the trees that pu'er tea comes from are said to be the plants that later tea varietals all came from. As I understand it, it's more different from other types of tea plants than most other tea plants are from each other, if that makes sense.
It's still Camellia Sinensis, though. Also, while there are other (intentionally) aged teas, pu'er is probably the most famous tea that benefits from age.
Historically, pu'er has been pressed into round cakes, bricks, and other forms to facilitate easy transportation and storage. This is no longer as much of a concern as it was when these products had to be transported on long winding roads on the backs of animals, but the tradition has stuck around. The compression also has been said by some to aid in the aging / fermentation process (loose tea may age "faster" in certain ways, but the results aren't exactly the same).nemesis256 wrote: 3. Why do many come in compressed blocks? Do you rip off a chunk when steeping?
All respects to our host, but I would not pick Adagio as your first experience with pu'er. However, there is some good loose pu'er of both types. But to answer your question, loose pu'er is still loose pu'er.nemesis256 wrote: 4. I was looking at the Pu Erh Dante from Adagio. Why is this one not compressed? Does it still taste like other Pu Erh teas?
My recommendation is to try some small samples from the vendors that have been recommended in this forum (there are a LOT of threads already about "what are some good samples to explore the different tastes of pu'er", so please don't start a new one), such as Hou De, Nadacha, Yunnan Sourcing, Puerhshop, etc. Try to buy one sample of aged sheng at least 10 years old, but ideally over 20, one high quality young sheng, some mid-90s small leaf shu, and some more recent shu. That should be a start to giving you a good idea of the general types of tastes that are out there.
http://www.teachat.com/viewtopic.php?t=6672
http://www.teachat.com/viewtopic.php?p=64296
are two examples of such threads.
If you have any local merchants where you live who sell pu'er, or live in an area where there are other tea lovers who might be able to help you out, it would be really helpful to get a chance to try these teas with other tea lovers who can show you some representative examples of various genres.
