Tuesday TeaDay 6/16/09 10,000th pu-erh post, do you drink it

[Chip]

I had purchased pu-erh only one time, when I first started drinking tea 10 years ago. I did not like it and just set it aside, not knowing aging generally imroves pu-erh. I tried this same pu-erh about 3 years ago and discovered I liked it.

Yet I have not dedicated time or effort into learning much about it, nor have I "invested in pu-erh futures" Still, I have some around and approach it pretty casually and occasionally.

Began the TD with a grand opening of Sugimota's 88 nights shincha. I was expecting this to be a mid steamed, chumushi. But I believe it is fuka, deep steamed. Nevertheless SweeTea enjoyed it while Pyrit and Gandalf attended the grand opening.

[geeber1]

I got a sample in Adagio sampler, smelled it, and put it away. I couldn't really get past the compost smell, but I may try it someday.

Trioxin, Congrats on being #10,000!

Irish Breakfast in my cup this morning.

[shogun89]

almost everyday, love the stuff! Gona go grab some now.

[Intuit]

I suspect many of the taste qualities of pu'erh arise from microbial secondary metabolites that further the quest for larger and more complex fermentation complexes. That's evidenced by the required infusion conditions.

Since tea naturally has anti-viral and anti-bacterial properties, it would be interesting to know what is catalyzing longterm wet fermentation of these Assamica tea leaves.

Fungal byproducts have long been known to have psychogenic properties. I wouldn't be at all surprised if some of the purported 'health benefits' of pu'erh arise from low concentration consumption of fungal secondary metabolites (antibiotics) and mild mind/mood altering compounds.

I'll bet 'wet' pu'erh teas are somewhat addictive for certain personalities, perhaps serving as relaxant or antidepressant 'self medication'. Neurogenic qualities may vary with processing conditions of specific tea cultivars (dry, wrapped/air tight versus wet aged) and age; storage conditions would 'select' (encourage) a specialized consortium of microbiota that impart desirable sensory qualities.

Much of the booming demand for pu'erh came within China - for a very good reason, mirrored by foreign demand, particularly in the US and Western Europe, for the same reasons.

Assam blend in my cup.

[depravitea]

I drink it as often as I can, here is a cake I just ordered and am still waiting for!



An Assam black tea this morning.

[JP]

Puerh is on menu for later today!

[leiche]

When offered, I will drink pu-erh. It's good once in a while.

The road construction outside my house has been disrupting my sleep for the past week or so. Not liking it. Need more tea.

[gingkoseto]

I drink shu puerh occasionally, mostly at dim sum and other Cantonese restaurants. I believe shu puerh is very good for digestion of greasy food. At home, after a greasy meal, I would always prefer some wuyi oolong or dark dan cong.
I am never a fan of puerh and probably this saves me a lot of money

[tea-guy]

I am answering "Yes, on occasion" because I just recently started drinking Pu'erh. I like it and will continue drinking it, but I will not do so exclusively, as I find too many other teas to be delicious as well!

In my cup today: Shamrock Vanilla Mint Tea from 52teas.

[Saifuddin]

I have some shu which I drink almost every day, though not all day. It's sometimes(and preferably) in the form of a gong fu session but I also sometimes drink it in the morning or afternoon western brewed in a strainer, which is a quick and cheap way to get a cup when I don't have time for gong fu. As a tea, pu-ehr is probably what excites me the most right now and I plan on making a big order from YSLL to put in long term storage. The help available for a newbie in the forum is also nothing short of amazing.

[MASALACHAAAAIIIIII]

Have never had pu'erh yet, but I plan too. Don't know anything about it.

No tea yet, probably nepal illam fikkal since its almost gone.

[Rich Perry]

I'm one of the people who drink puerh all day, though I do break up the routine with Wu Yi oolongs every few days. I was one of those who was never going to try puerh, partially because the people who wrote about it all seemed to be obsessed. Just starting to brew some of the 1960's loose sheng that I recently received from Nada. Very exciting!

[Chip]

Just starting to brew some of the 1960's loose sheng that I recently received from Nada. Very exciting!

Just brewing some 2009 Kunpu shincha from Den's! Such different teas.

I am sure that is very exciting indeed! Enjoy ...

[Katrina]

I drink puerh very rarely. It's not that I dislike it by any means. I just haven't fallen in love and there is just so much tea out there that is calling my name.

Simple tea today - a pleasant Assam.

Enjoying the fact that the rain has finally stopped, that one child is sleeping, and that one child is reading quietly in his room. Life is good.

[clareandromeda]

I have never had it. I would try it. Very exciting tea day for me. I had Kiri-no-mori Matcha in my new chawan by Red Gate Ceramics. Wonderful! I've been gulping down O-cha sencha chiran for the past couple days because my sincha is on the way. IT showed up today! along with a kyusu.