Iced Shu cha Puer experiment


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Iced Shu cha Puer experiment

Postby MEversbergII » May 19th, '13, 13:55

I tried an experiment last night:

Blanching 15g of shu puer, I placed them in a 1.5l glass jug of water and left it in the fridge overnight. About 15 hours later, I strained out the leaves and stirred the infusion, which was the proper dark shu pu'er colour. The result has little flavor, unfortunately.

I used a 2010 pu'er cake, which itself was noticeably weaker than other shu pu'er I am used to. It could be that it's not a good specific cake to use in this capacity, so I will continue to experiment when I get some other shu's in stock. Maybe I need 30g per 1.5l?

SCIENCE!

M.
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Re: Iced Shu cha Puer experiment

Postby tenuki » May 21st, '13, 19:21

I often do this to left over gong fu sessions of puer. I've found key is to brew your infusion normally with boiling water, and once it cools down to room temperature _then_ put it in the fridge.
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Re: Iced Shu cha Puer experiment

Postby MEversbergII » May 22nd, '13, 08:51

I agree. I think the material nature of shu pu is too tough to readily infuse at such low temperature. I think this weekend I'll make a few pots of shu pu'er and cool it then fridge it.

I now also have a 2004 loose sheng, not sure if I will try it though.

M.
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Re: Iced Shu cha Puer experiment

Postby steanze » Jun 25th, '13, 09:51

Yes, I would also avoid cold brewing shu without a good rinse with boiling water, given how it's produced...
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Re: Iced Shu cha Puer experiment

Postby Evan Draper » Jun 26th, '13, 11:24

steanze wrote:Yes, I would also avoid cold brewing shu without a good rinse with boiling water, given how it's produced...

I am chagrined that this did not occur to me when I was discussing iced pu with someone on the chat. Then again, iced pu would never occur to me either.
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Re: Iced Shu cha Puer experiment

Postby jayinhk » Jun 26th, '13, 21:59

Shu pu erh is commonly added to Ceylon or Indian black tea here in HK to make HK milk tea. They most assuredly use boiling water first, although I doubt they rinse the tea first.
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Re: Iced Shu cha Puer experiment

Postby MEversbergII » Jun 27th, '13, 10:59

You know, I've been wondering what they use in their "blends" to make HK milk tea. Any clue on some proper ratios? I've been meaning to try it out.

M.
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Re: Iced Shu cha Puer experiment

Postby jayinhk » Jun 27th, '13, 14:21

I honestly have no idea, but I use 2 infusions from my Yixing to one teabag. ;)
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Re: Iced Shu cha Puer experiment

Postby edkrueger » Jun 28th, '13, 21:31

steanze wrote:Yes, I would also avoid cold brewing shu without a good rinse with boiling water, given how it's produced...


I'm not sure why shu processing gets such a stigma. I think your average factory shu might be "cleaner" than your average sheng –not saying anything about taste here.

As far as the iced tea. Not exactly on subject, but young sheng does not make good iced tea –from a recent experiment.
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