Iced Shu cha Puer experiment

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


User avatar
May 19th, '13, 13:55
Posts: 475
Joined: Mar 25th, '13, 23:03
Location: Lexington Park, Maryland

Iced Shu cha Puer experiment

by MEversbergII » May 19th, '13, 13:55

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, 19:21
Posts: 2327
Joined: Oct 23rd, '06, 19:46
Location: Seattle Area
Contact: tenuki

Re: Iced Shu cha Puer experiment

by tenuki » May 21st, '13, 19:21

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, 08:51
Posts: 475
Joined: Mar 25th, '13, 23:03
Location: Lexington Park, Maryland

Re: Iced Shu cha Puer experiment

by MEversbergII » May 22nd, '13, 08:51

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, 09:51
Posts: 665
Joined: Feb 12th, '10, 13:09
Location: Cambridge, USA

Re: Iced Shu cha Puer experiment

by steanze » Jun 25th, '13, 09:51

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, 11:24
Posts: 474
Joined: Jan 23rd, '07, 14:50
Location: Philadelphia
Contact: Evan Draper

Re: Iced Shu cha Puer experiment

by Evan Draper » Jun 26th, '13, 11:24

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 26th, '13, 21:59
Vendor Member
Posts: 3058
Joined: Aug 28th, '12, 08:12
Location: Hong Kong
Contact: jayinhk

Re: Iced Shu cha Puer experiment

by jayinhk » Jun 26th, '13, 21:59

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, 10:59
Posts: 475
Joined: Mar 25th, '13, 23:03
Location: Lexington Park, Maryland

Re: Iced Shu cha Puer experiment

by MEversbergII » Jun 27th, '13, 10:59

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, 14:21
Vendor Member
Posts: 3058
Joined: Aug 28th, '12, 08:12
Location: Hong Kong
Contact: jayinhk

Re: Iced Shu cha Puer experiment

by jayinhk » Jun 27th, '13, 14:21

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

User avatar
Jun 28th, '13, 21:31
Posts: 1652
Joined: Jun 24th, '08, 23:03

Re: Iced Shu cha Puer experiment

by edkrueger » Jun 28th, '13, 21:31

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.

+ Post Reply