New to the Pu-erh world

[Tecnorobo]

I've been lurking around here for a while, and finally decided to join teachat. I've got to say, out of all the teas/collections, it is the pu-erh that intrigues me most at the moment.

I was/am very into cigars, which happen to benefit with age and so perhaps this is where the appeal comes in.

Anyhow, the only pu-erh I've tried happens to be loose leaf from a shop in kansas city I went to a while back. I'm positive that what I've drank was a bad shu, because every time steep a cup, I get the standard fishbowl-mushroom phenom. Are these tastes desirable/common in pu-erh teas?

From the reviews/research I've read, I would venture to say, for the most part they are not. Could I be brewing this tea wrong as well? Since I'm new to tea, I've been brewing everything in the western style. For Pu-erh, I use just below boiling water, give it a quick rinse to clean the leaves, then I steep 2 tsps in about 14-15 ounces of water for around 2.5 minutes. Could these tastes be coming from my brewing method?

I've read several beginner guides, and I'm planning on trying different samples of raw sheng to get an idea of whether or not I like it.

I guess my last question is, is there a general consensus with when RAW sheng is ready to drink? Are newer cakes (like 09-10) undrinkable? I have a feeling the answer will be much like the cigar world. Some like their cigars fresh, some like their cigars with substantial amounts of age on them, and some like both fresh and raw.

Thanks!
-Blake.

[debunix]

I've been lurking around here for a while, and finally decided to join teachat.

An excellent decision.

what I've drank was a bad shu, because every time steep a cup, I get the standard fishbowl-mushroom phenom. Are these tastes desirable/common in pu-erh teas?

From the reviews/research I've read, I would venture to say, for the most part they are not.

They are common in cheaper puerhs, according to most of what I've read. I find a pleasant smokiness in some of my young shengs that I like very much, not sure if this is the 'fishy' stink that is so despised by others.

Could I be brewing this tea wrong as well?.....Could these tastes be coming from my brewing method?

Wrong or right, really depends on whether you like what you brew. But those tastes should not be from your brewing method. You might try the same amount of tea in half or a quarter as much water, and brew just shorter--10-15 seconds, even, to start, and repeat, playing with the timing until you find a version you really like.

I'm planning on trying different samples of raw sheng to get an idea of whether or not I like it.

Another excellent idea. Samples are definitely the way to go. Some nice high quality loose shengs are terrific right away. I'm loving some '09 and '10 versions from Norbu, and cakes/bricks from 2005-2009.

I guess my last question is, is there a general consensus with when RAW sheng is ready to drink?.....I have a feeling the answer will be much like the cigar world. Some like their cigars fresh, some like their cigars with substantial amounts of age on them, and some like both fresh and raw.

I've had as much pleasure from some 2009 loose shengs as from a 1960s cake sample, and lovely shus from the last 4-5 years. I choose based on mood, ease of brwing (some require more care and aren't really suitable for fast bulk brewing), and sometimes what's easiest to grab quickly (some of thsoe bricks of highly compressed teas are VERY hard to work with). Lots of good stuff in the different types and ages of puerh.

[MarshalN]

I've been lurking around here for a while, and finally decided to join teachat. I've got to say, out of all the teas/collections, it is the pu-erh that intrigues me most at the moment.

I was/am very into cigars, which happen to benefit with age and so perhaps this is where the appeal comes in.

Anyhow, the only pu-erh I've tried happens to be loose leaf from a shop in kansas city I went to a while back. I'm positive that what I've drank was a bad shu, because every time steep a cup, I get the standard fishbowl-mushroom phenom. Are these tastes desirable/common in pu-erh teas?

From the reviews/research I've read, I would venture to say, for the most part they are not. Could I be brewing this tea wrong as well? Since I'm new to tea, I've been brewing everything in the western style. For Pu-erh, I use just below boiling water, give it a quick rinse to clean the leaves, then I steep 2 tsps in about 14-15 ounces of water for around 2.5 minutes. Could these tastes be coming from my brewing method?

I've read several beginner guides, and I'm planning on trying different samples of raw sheng to get an idea of whether or not I like it.

I guess my last question is, is there a general consensus with when RAW sheng is ready to drink? Are newer cakes (like 09-10) undrinkable? I have a feeling the answer will be much like the cigar world. Some like their cigars fresh, some like their cigars with substantial amounts of age on them, and some like both fresh and raw.

Thanks!
-Blake.

Have you seen this blog?

http://themandarinstea.blogspot.com/

Tim, the owner of the blog, also smokes cigars avidly. You can probably find older posts where he talks about cigars.

As for your more immediate questions -- I think you're best off starting with some older things, to see if you like that taste or not. And if you decide you don't, you can forget this whole "age it" thing and then drink the young stuff. If you do, then you need to figure out what you might want to buy/store to age.

[Marco]

Hello and welcome to this fascinating world

First let’s say you are right, this "it depends" answer will fit very well. Some like it this way others don't.

I really agree with debunix - you found the right place for the journey
But one thing - I like the "smokiness" and I had this "fishy" thing - and they are definitely not the same.

Two very good things I learned first:
*Beginners often brew their Pu to long. Brew for seconds not minutes - That helps even with a low grade Pu Erh.

*Sample sample and sample. That helps to find what you like.

Have fun on the journey

ciao
Marco

[fire_snake]

Welcome indeed, although I was welcomed only recently myself, being new to the world of Pu-erh (and Chinese/Japanese tea in general.)

I'm probably in the same boat as you. I bought some "King of Pu-erh" at Teaopia (only having recently found out it's not exactly a primo source) and no matter what I do to it, it tastes like 1) soil, and 2) bitter soil. It's probably not aged enough (or properly, for that matter) and more probably, it's low quality stuff. I'm almost tempted to throw the entire thing out. Multiple steeps didn't really pull anything new or pleasant out of it.

I just haven't warmed up to Pu-erh yet. Bad Pu-erh certainly doesn't help.

[fracol]

Ya having some interesting experiences myself. Got some first time
pu erh, and instead of that rich full taste I was looking for I got a rather weak astringent brew.

I'm hoping this is only because this raw pu has only aged a few years. Regardless I think I will try some ripe puerh next time.

[Tecnorobo]

Alright. So I definitely think there is hope for me. I've been drinking some lower quality shu's just sold at my local tea stores (loose leaf, and some mini tuo-chas.)

At first I definitely wasn't digging them. Now I'm drinking them a lot, and liking them quite a bit. I can only imagine what the higher quality shu's, or sheng taste like.

Looks like I might become a pu-head