My First Pu

[depravitea]

It's finally arrived.
About a week early. A very nice surprise. It's not really my first Pu Erh experience, I've had the two from Adagio, but this is my first cake (so I kind of think of it as real Pu Erh.)
I'm not sure how to begin...
I don't want to destroy it, looking so perfect in its Menghai Tea Factory wrapper, but eventually, I'm going to need a drink.

Any tips for a first timer?
How/where should I break some off?
I'm familiar with and like the Gongfu method, would this be a good way to start?
What would be a good amount to use?

[hooksie]

How/where should I break some off?
I'm familiar with and like the Gongfu method, would this be a good way to start?
What would be a good amount to use?

Start from outside in, breaking off gently.

Definitely gongfu it. I'd say about 1/4 to 1/3 of the teapot with leaf. I dont know what kind of tea that is though (my wrapper reading skills are poor at best), so I don't know which way to direct as far as brew times, etc...

Edit: Ok, understand what it is now (wanted to make sure I knew what I was talking about before just reading off random numbers on the label). Steeping method to come in a moment...

Edit 2: This is the method I use from CP...

1/3 full of loose tea. Do two rinse steeps at 60 seconds each. Third brew 20 seconds, fourth 20 or 15 seconds. Fifth back to 20, sixth 25, increasing by 5 seconds each infusion. If you get weak brews use longer infusion. Always use boiling water.

Just a starting point. Adjust as you see fit to satisfy your palette.

[depravitea]

Sorry, I guess I should have mentioned what it was. It's a shu cake. Newly cooked but with some older Pu erh blended in...
Here is the description from the seller:
A classic blend from Menghai! This recipe is the classic 7592, This cake uses larger leaves but blending in smaller more powerful ripened Pu-erh for a balanced taste! Fermented material used seems to be aged more than the 8592 (701), less of a "dui wei" (fermentation flavor that is present in recently fermented material, after 6 to 24 months will disappear). A great tea, expertly fermented. Has unique flavor that is different from other Menghai ripe cakes. Stock up on this as a cheap but excellent ripe tea for near-term aging and drinking!

[hooksie]

Yup, I found it on Scott's page there.

Edited my above post with details.

[depravitea]

This is the method I use from CP...

1/3 full of loose tea. Do two rinse steeps at 60 seconds each. Third brew 20 seconds, fourth 20 or 15 seconds. Fifth back to 20, sixth 25, increasing by 5 seconds each infusion. If you get weak brews use longer infusion. Always use boiling water.

Just a starting point. Adjust as you see fit to satisfy your palette.

Thanks very much.
Btw, whats CP?

[thanks]

I know it's personal preference, but just to have a different opinion on here those times are too long, with too much leaf. Get a gram scale, weigh out 5 grams for 100ml, use water just off boiling. One very very quick rinse, then 7s, 12s, 18s, 12s, 25s, 45s, 1:10, etc. Tightly compacted shu pu'er will take up a lot less space than actual "loose" leaf tea. I'm not saying Hooksie's way is wrong, just offering up a second opinion.

[shogun89]

Alright, If I may I would like to give more instruction. 1/3 of pot filled is a bit excessive, I would say about 6 grams should be perfect depending on your vessel size. pry the side of the cake with a knife, trying to get large intact pieces. Using boiling water do 1-2 rinses of about 15 seconds, 60 seconds is very long and I do not advise it as you will be trowing away good tea, and there is no reason for this. From there the steeps should be as follows, 10, 5, 10, 20, 35. . . The reason I go from 10 to 5 is because after the first few rinses and the first steep the tea will be fully opened and ready to release its flavor, you will see around the 2nd or 3rd steep the liquid will be nearly black. Everyone enjoys their brew differently, its up to you to determine what fits you, take that cake and experiment to your liking. Have fun!

-shogun

[hooksie]

Btw, whats CP?

The user ColoradoPu.

[depravitea]

I appreciate all the suggestions, I think I'll go with a quick wash, then using both broken up and still compacted tea, a bunch of quick steeps and adding about 5 seconds to each steep.
I read this one book and they talked about a pu'erh that did over 30 steeps! It was pretty old.

Btw, Tom, I saw on another thread that you recommended a book on pu'erh - First Step to Chinese Pu erh Tea?
I can't find this book, even on Amazon...
Would you mind if I asked where you found it?

EDIT -
Never mind. I searched again and found it. Though two weeks ago or so, there were no hits.

[hooksie]

I appreciate all the suggestions, I think I'll go with a quick wash, then using both broken up and still compacted tea, a bunch of quick steeps and adding about 5 seconds to each steep.
I read this one book and they talked about a pu'erh that did over 30 steeps! It was pretty old.

Btw, Tom, I saw on another thread that you recommended a book on pu'erh - First Step to Chinese Pu erh Tea?
I can't find this book, even on Amazon...
Would you mind if I asked where you found it?

Make sure to report how it turns out.

I'm still waiting on my shu to air out more before I take another stab at it.

[depravitea]

hou de - not on their site right now - email him.

http://www.houdeasianart.com

some one on amazon is selling it for $79.00 - which is silly - there is a second edition out

First Step to Chinese Puerh Tea by Chan Kam Pong

Thanks once again, yeah I just saw the one for $79.00, that would have secured it's position on my wishlist (of things never to actually be bought) lol
Thanks for the link.

[tony shlongini]

Two 60 second rinses? That would suck out almost all of the flavor. The best part would be going down the drain. Cooked pu'er takes a pretty nasty process, so it's the only pu'er I give a second rinse, but they're only a few seconds each.