Iced Shu cha Puer experiment

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

User avatar
May 19th 13 5:55 pm
Posts: 475
Joined: Mar 26th 13 3:03 am
Location: Lexington Park, Maryland

Iced Shu cha Puer experiment

by MEversbergII » May 19th 13 5:55 pm

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.

User avatar
May 21st 13 11:21 pm
Posts: 2326
Joined: Oct 23rd 06 11:46 pm
Location: Seattle Area

Re: Iced Shu cha Puer experiment

by tenuki » May 21st 13 11:21 pm

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.

User avatar
May 22nd 13 12:51 pm
Posts: 475
Joined: Mar 26th 13 3:03 am
Location: Lexington Park, Maryland

Re: Iced Shu cha Puer experiment

by MEversbergII » May 22nd 13 12:51 pm

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.

Jun 25th 13 1:51 pm
Posts: 672
Joined: Feb 12th 10 6:09 pm
Location: Cambridge, USA

Re: Iced Shu cha Puer experiment

by steanze » Jun 25th 13 1:51 pm

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

User avatar
Jun 26th 13 3:24 pm
Posts: 474
Joined: Jan 23rd 07 7:50 pm
Location: Philadelphia

Re: Iced Shu cha Puer experiment

by Evan Draper » Jun 26th 13 3:24 pm

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.

User avatar
Jun 27th 13 1:59 am
Vendor Member
Posts: 3136
Joined: Aug 28th 12 12:12 pm
Location: Hong Kong

Re: Iced Shu cha Puer experiment

by jayinhk » Jun 27th 13 1:59 am

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.

User avatar
Jun 27th 13 2:59 pm
Posts: 475
Joined: Mar 26th 13 3:03 am
Location: Lexington Park, Maryland

Re: Iced Shu cha Puer experiment

by MEversbergII » Jun 27th 13 2:59 pm

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.

User avatar
Jun 27th 13 6:21 pm
Vendor Member
Posts: 3136
Joined: Aug 28th 12 12:12 pm
Location: Hong Kong

Re: Iced Shu cha Puer experiment

by jayinhk » Jun 27th 13 6:21 pm

I honestly have no idea, but I use 2 infusions from my Yixing to one teabag. ;)

User avatar
Jun 29th 13 1:31 am
Posts: 1652
Joined: Jun 25th 08 3:03 am

Re: Iced Shu cha Puer experiment

by edkrueger » Jun 29th 13 1:31 am

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.