Liu Bao has very little difference from shou puerh.Proinsias wrote:It's been noted you extend no apology to the fans of liu bao.tony shlongini wrote:Nothing to be nervous about, other than receiving an inferior example of the breed. If you enjoy tea, there are myriad selections to keep you happy. If you want to "collect" tea, there is really only one* choice- pu'er.
*With apologies to fans of aged oolong, liu an, and nitpicking.
Apr 15th, '09, 20:33
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I'm back after trying my first cup of adagio's pu erh!
I used water at 212 degrees (per instruction on the label) for about 4-5 minutes. The smell of the dry leaves was so intense (I have an acute sense of smell) I was worried it was going to deter me from drinking the cup.
I couldn't quite get the taste at first. I never had tea like this before. But now on my second cup I'm noticing more of the nuances that I failed to taste the first time around.
I'm still getting used to it, and I'm not head over heels for it. But I can see myself enjoying pu erh to a greater extent with more exposure.
In addition my first cup was a dark murky brown. The second was nearly black. I can't tell which I steeped properly and wanted to know if pu erh's color should be one or the other or both.
Thanks for all the support!
I used water at 212 degrees (per instruction on the label) for about 4-5 minutes. The smell of the dry leaves was so intense (I have an acute sense of smell) I was worried it was going to deter me from drinking the cup.
I couldn't quite get the taste at first. I never had tea like this before. But now on my second cup I'm noticing more of the nuances that I failed to taste the first time around.
I'm still getting used to it, and I'm not head over heels for it. But I can see myself enjoying pu erh to a greater extent with more exposure.
In addition my first cup was a dark murky brown. The second was nearly black. I can't tell which I steeped properly and wanted to know if pu erh's color should be one or the other or both.
Thanks for all the support!
Apr 15th, '09, 21:23
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Are you implying I'm a nitpicker?shogun89 wrote:Liu Bao has very little difference from shou puerh.Proinsias wrote:It's been noted you extend no apology to the fans of liu bao.tony shlongini wrote:Nothing to be nervous about, other than receiving an inferior example of the breed. If you enjoy tea, there are myriad selections to keep you happy. If you want to "collect" tea, there is really only one* choice- pu'er.
*With apologies to fans of aged oolong, liu an, and nitpicking.
Apr 15th, '09, 21:26
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I'd be going for murky brown. But then one person's murky brown is another person's black, the one that tasted better is the one you steeped properly.CutieAgouti wrote:I'm back after trying my first cup of adagio's pu erh!
I used water at 212 degrees (per instruction on the label) for about 4-5 minutes. The smell of the dry leaves was so intense (I have an acute sense of smell) I was worried it was going to deter me from drinking the cup.
I couldn't quite get the taste at first. I never had tea like this before. But now on my second cup I'm noticing more of the nuances that I failed to taste the first time around.
I'm still getting used to it, and I'm not head over heels for it. But I can see myself enjoying pu erh to a greater extent with more exposure.
In addition my first cup was a dark murky brown. The second was nearly black. I can't tell which I steeped properly and wanted to know if pu erh's color should be one or the other or both.
Thanks for all the support!
Apr 15th, '09, 22:45
Posts: 1633
Joined: Feb 15th, '08, 10:15
Location: Pennsylvania
Hold on a second, that advice is correct only is you are performing gongfu brewing. For the few seconds to work you need a gaiwan or yixing of about 150 ml. or less and use about 5-7 grams of tea, instead of the usual table spoon. My first couple steeps of a shou puerh are generally the dark brown muddy color then they turn absolute black. Either way is fine, usually the darker the stronger and more complex the brew will be. I am glad to hear you enjoyed your first exposure and I highly recommend you continue research and get some samples of shou and sheng from some other sources.CutieAgouti wrote:A few seconds? Really?
Well I'll do that the next time then, maybe it'll make more sense then.
And teaskeptic, you were right. At first I was confused and then when I was done I was even more confused!
Apr 16th, '09, 08:29
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Proinsias wrote:It's been noted you extend no apology to the fans of liu bao.tony shlongini wrote:Nothing to be nervous about, other than receiving an inferior example of the breed. If you enjoy tea, there are myriad selections to keep you happy. If you want to "collect" tea, there is really only one* choice- pu'er.
*With apologies to fans of aged oolong, liu an, and nitpicking.
I thought I covered that when I said nitpicking.And I thank you again for your generous sample of liu an, which was much appreciated and should also be included in the list of collectables. Thanks!
Apr 16th, '09, 12:46
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yeah, and what about fans of Lou Reed??Proinsias wrote:It's been noted you extend no apology to the fans of liu bao.tony shlongini wrote:Nothing to be nervous about, other than receiving an inferior example of the breed. If you enjoy tea, there are myriad selections to keep you happy. If you want to "collect" tea, there is really only one* choice- pu'er.
*With apologies to fans of aged oolong, liu an, and nitpicking.
Apr 16th, '09, 12:50
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hey Cutie, you can do gong fu in a regular teapot too. Basically it just means using more leaves, with shorter steeps.
With cooked pu, I've been going for lighter colors lately. When I pour a black cup, it's usually a little *too* strong tasting, and all the nice flavors in there get murked. But a nice light brown -- one I can still see through -- and it's not too overpowering, while still maintaining the sweet earthy flavors.
-dave
With cooked pu, I've been going for lighter colors lately. When I pour a black cup, it's usually a little *too* strong tasting, and all the nice flavors in there get murked. But a nice light brown -- one I can still see through -- and it's not too overpowering, while still maintaining the sweet earthy flavors.
-dave
There is noting too expensive about gong fu at an introductory level. For example: http://cgi.ebay.com/Just-White-Portable ... .m14.l1262CutieAgouti wrote:Unfortunately I've had to hold off on using a gaiwan or the gong-fu method (not enough money). I'm just using a plain old teapot for now. But when I do get a gaiwan I'll try using a few grams and see how that goes!
Apr 16th, '09, 20:56
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