puerhshop wrote:Those you called Arabic characters are actually Mongolian language. Referring to this: http://en.wikipedia.org/wiki/Mongolian_language.
It is definitely 'ripen', but it can be considered as light fermented or you would never get that kind of color from your brewing.
Have you tried it after a BBQ or steak meal?
shogun89 wrote:very interesting! Thanks for the review. Cant decide whether to get one or not. ???
omegapd wrote:shogun89 wrote:very interesting! Thanks for the review. Cant decide whether to get one or not. ???
It's only 6 bucks...go ahead. I'm not really the right person to review something like this. I like deep, dark, muddy shu and that's what I was hoping this would turn out to be. When it brewed a light, mild, sheng-like cup it sort of messed me up.
gingko wrote:My Tibetan friend treated me with this kind of tea brick for several times. Every time he simply boil some milk and put shredded part of the brick in the milk. He made the shredded tea leaves very small and even drink in the leaves with milk. I wouldn't though He did mention that at home they used more authentic diary product to make this kind of tea. His wife, who is not Tibetan, told me she didn't like the authentic stuff but this milk with tea leaves was ok for her. I guess, probably the authentic stuff contained some beef oil or goat oil that mimics flavor of stinky goat cheese - but that's just my imagination
tenuki wrote:I heard they use spoiled/rancid yak butter.