Dec 28th, '09, 00:19
Posts: 196
Joined: May 1st, '09, 22:28
Location: Malaysia
by oldmanteapot » Dec 28th, '09, 00:19
MarshalN wrote:I think their recommendation is entirely for non-gaiwan users -- you should infuse them more or less like your non-aged teas. Try it.
+1 Agreed. The 4 minutes of infusion time sounded like it was recommended to be brewed English style....
Dec 28th, '09, 00:36
Posts: 196
Joined: May 1st, '09, 22:28
Location: Malaysia
by oldmanteapot » Dec 28th, '09, 00:36
spittingoutteeth wrote: No, it was 3.5g, not 5g. Is that still too much?
3.5g for 4 minutes is a tad too long for a late 90s Shu. Yeah.. I'd second MarshalN comment that it's a "seriously strong cup".
spittingoutteeth wrote: Definitely going to try the paper bag method to try to eliminate some of the odor. The humidity in my house is very low, so hopefully that will help.
Yeah... give that a try. The key here is a constant flow of fresh air. But, do read up on the Xing Cha process pointed out by cha-fu. You'll need to 'revitalize' the Pu coz airing it will allow the unwanted and also original aroma of the tea to mellow out. Revitalizing it will bring back the original aroma of the tea.
Cheers!
Jan 8th, '10, 09:14
Posts: 69
Joined: Oct 1st, '09, 10:14
Location: Burlington, VT
by spittingoutteeth » Jan 8th, '10, 09:14
I used the paper bag method to aerate the leaves for a couple weeks. It helped a little bit, but it still retains most of the same smell. I'm thinking about just throwing it out, as I've read that wet stored puehr can be dangerous/unhealthy.
Between the yellow mold on a young sheng cake and this, it will be the second batch of puehr I've had to throw out this month. Pretty disappointing; probably going to stick to oolongs from here on out.
