Hey, I think he's abducting the pu! Somebody, stop that man ... and his lovely wife! Grab all the pies as well.shogun89 wrote: Wait, where you serious about leaving the country, or a joke?
Sep 7th, '08, 18:27
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Sep 7th, '08, 19:55
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Sep 7th, '08, 21:19
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augie
Sep 8th, '08, 13:55
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Figures.
Five minutes after Mrs. Shlongini left for her morning rounds (delivering canned goods to the poor, mailing a package of pu, and buying casual shoes [ie:<6" heels]), the mailman showed up with a package for me. I could have added three more items to the box.
Oh, well. I'll catch it the next time around.
Box is heading to salseroland as we speak.
Five minutes after Mrs. Shlongini left for her morning rounds (delivering canned goods to the poor, mailing a package of pu, and buying casual shoes [ie:<6" heels]), the mailman showed up with a package for me. I could have added three more items to the box.
Oh, well. I'll catch it the next time around.
Box is heading to salseroland as we speak.
Sep 8th, '08, 14:18
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Sep 8th, '08, 14:44
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Mrs. Shlongini is becoming a major player in the puerh forum and I doubt she even drinks the stuff. I think we may have to make her an honorary member somehow.tony shlongini wrote: Five minutes after Mrs. Shlongini left for her morning rounds
No rush, Dizz, you can never have enough quality time with a box of pu!Dizzwave wrote: ...if Sal hangs onto the main box long enough...
Many of us in the pass conga line have quite a bit of experience with pu, but there are some relative and/or complete newbies coming up. Should someone post some introductory guidelines for brewing puerh? Or should we wait for the cries for help?
Sep 8th, '08, 15:05
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I use full boiling water (spring bottled if high quality tea), I use a 150 ml. yixing pot or gaiwan depending. preheated with boiling water, use this to warm the cups. Use 5-6 grams of leaf, use 1-2 flash rinses depending on strength of tea. Use another flash for your first steep, depending on how it tastes increase or decrease time.GeekgirlUnveiled wrote:Instructions please. I can always use a reality check.
Oh and Salsero, if you guys are going to hold the package for a little to put more it or whatever, thats fine, take your time, I'm in no rush, school has me busy and. . . . I JUST GOT MY ART OF TEA MAGS, YAYA!!
Sep 8th, '08, 15:51
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Can't really enjoy tea mags w/o tea!shogun89 wrote: I JUST GOT MY ART OF TEA MAGS, YAYA!!
I endorse The General's guidelines. To go a bit further, for most pu, especially young sheng, I start out with very short infusions, 15 seconds, including pour time. Sometimes the tea (esp shu) will allow me to increase the brew time rather smartly, other times I find I stay under 30 seconds for many infusions or the liquor becomes too rough on the mouth. Gong fu style can routinely yield, btw, 5 to 20 infusions from sheng and sometimes over 5 for shu.
Further furthermore, either sheng or shu can be brewed European style with nice results. Obviously, the number of infusions will be less, but I enjoy both sheng and shu at the office done Euro style.