Blend your pu erh for a brew?

One of the intentionally aged teas, Pu-Erh has a loyal following.


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Jan 14th, '14, 09:02
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Blend your pu erh for a brew?

by HifideliTea » Jan 14th, '14, 09:02

Has anyone has ever taken a concotation of pu erh leaves from your collection to make a blended brew?
I have not tried it but was told that it is possible to mix a few grams each of a selection of ripes and raws into a teapot.
How many types of leaves were used and what was the proportion of ripe and raw?
Is there a guide of what to put into the blend as a preference? Old ripe with new raw as an example...
Thanks for letting me know the results of your experiment.

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Jan 14th, '14, 10:52
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Re: Blend your pu erh for a brew?

by Teaism » Jan 14th, '14, 10:52

Yes of course. I blend them most of the time. You can get the best out of every tea. Blend Manzhuang with Youle you will get simulated Yiwu for example. I also blend the same tea from different years. Or even blend Puer with Yancha. The possibilities are limitless.

But before you embark into it, you must do your homework to identify the strength of every single tea you have. :D

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Jan 14th, '14, 15:44
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Re: Blend your pu erh for a brew?

by DVS » Jan 14th, '14, 15:44

Teaism wrote: Or even blend Puer with Yancha.
That sound interesting! I am going to have to try that.

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Jan 14th, '14, 17:09
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Re: Blend your pu erh for a brew?

by honza » Jan 14th, '14, 17:09

Yancha with some liubao taste also very good ! I like shui xian with some
large leaves liubao (but not the smoky "village" liubao)

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Jan 14th, '14, 19:34
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Re: Blend your pu erh for a brew?

by wyardley » Jan 14th, '14, 19:34

I usually keep a jar or two of a few different types of shu blended together. I think it's a little smoother this way.

I also keep a few bags where I put the fannings from breaking up cakes and so on; I just throw it all together, but usually try to keep it with teas from the same general age range.

Some tea shops also sell in-house blends.

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Jan 14th, '14, 20:27
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Re: Blend your pu erh for a brew?

by Teaism » Jan 14th, '14, 20:27

wyardley wrote:I usually keep a jar or two of a few different types of shu blended together. I think it's a little smoother this way.

I also keep a few bags where I put the fannings from breaking up cakes and so on; I just throw it all together, but usually try to keep it with teas from the same general age range.

Some tea shops also sell in-house blends.
If you blend shu with just a few leaves of Sheng, it will transform the shu magically. I need to serve shu to older folks sometimes and they always said the shu is really good.

Haha secret is out!

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Jan 21st, '14, 20:03
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Re: Blend your pu erh for a brew?

by TomVerlain » Jan 21st, '14, 20:03

I blend a meng hai v93 2007 shu with a 2003 yiwu sheng in a 3/4 to 1/4 ratio. The shu gives up the ghost fairly quickly, so short infusions to start keep the sheng from being bitter/astringent while brewing a strong, dark shu with yiwu overtones. As the shu fades, the sweeter ending of the sheng then comes out as brew times increase.

I've tried this with other shu/sheng combinations, but this is my favorite.

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