Mixing half RAW/COOKED together in a Gaiwan.

[LaybackPandas]

have anyone ever try mixing half raw and half cooked together in a gaiwan?

[Jack_teachat]

No... but weirdly enough I was thinking about this just the other day!

[Zanaspus]

I have. It's not my cup of tea ( ). It does take the "edge" off of younger sheng if that's what you're looking for. Also, imo 50/50 is not the mix you're looking for, more like 75/25 sheng to shu, but then again, I like young sheng so your mileage may vary.

[nonc_ron]

Hi,
I'm drinking some now "half raw and half cooked together."
Last week I tried some cooked Pu-erh and I liked it, but after a few days
I got tired of it and set it aside. The next cake I opened was a sheng that turned out to be way too Smokey so I mixed them together. Not the whole thing just the two pieces I had broken off. Anyway I like it!

[tenuki]

I more commonly mix cooked and cooked.

[Dizzwave]

Yeah, I do it occasionally. My local proprietor (from HK) recommends mixing more along the lines of 75% shu and 25% sheng... but then, I've only ever seen him drinking shu, so spiking it with a little sheng is about all he'll do. I've never tried the opposite way (75 sheng 25 shu), but it sounds intriguing.....
dave