Also, has anyone tried a bamboo roasted puerh?
And yes I know these are most likely low quality pu's but you should give them a try if nothing else to expand you palette
and who knows you might like themFlavored Puerh?
I've recently tried a couple loose leaf 'flavored' puerhs such as a tangerine wrapped, blood orange and ginger, and a puerh with strawberries. I've found them to be a nice change of pace and very refreshing but my question is should I brew these in a yixing pot due to the fruit and rinds in them? or maybe dedicate a separate pot just for these?
Also, has anyone tried a bamboo roasted puerh?
And yes I know these are most likely low quality pu's but you should give them a try if nothing else to expand you palette and who knows you might like them
Also, has anyone tried a bamboo roasted puerh?
And yes I know these are most likely low quality pu's but you should give them a try if nothing else to expand you palette
and who knows you might like them
Now have you had it before? Tell me this doesn't sound goodOni wrote:Blaspheme. Don`t drink flavoured tea, it is crap.
"This tea should be brewed with broken pieces of the orange skin included, it brews a clear soup, rich in flavor, with smell and taste of citrus, highly recommended."
-by flavored it doesn't mean extracts
(I guess some people just don't want to venture from the classics or traditional methods but I go for what I like)
Jun 22nd, '09, 14:15
Posts: 1633
Joined: Feb 15th, '08, 10:15
Location: Pennsylvania
I actually do have one orange wrapped puerh, havnt tried it yet, but will get to it eventually. But yes, it seems that most of us puerh drinkers are the most traditional you will find in the tea world, I can see and understand why some enjoy flavored teas, but as for me I want to enjoy them the way they were created.Ebtoulson wrote:Now have you had it before? Tell me this doesn't sound goodOni wrote:Blaspheme. Don`t drink flavoured tea, it is crap.
"This tea should be brewed with broken pieces of the orange skin included, it brews a clear soup, rich in flavor, with smell and taste of citrus, highly recommended."
-by flavored it doesn't mean extracts
(I guess some people just don't want to venture from the classics or traditional methods but I go for what I like)
That reminds me, Lupicia has a "Puerh Cafe", which as you might guess is coffee flavored shu. Pretty nasty.wyardley wrote:One of my friends bought a "Pu-earl Grey" (because his wife is an Earl Grey fan). He does not recommend it.
Numi has a few flavored, RTD puerhs. I haven't seen one yet, but I am certain I would buy every flavor available and have a good laugh. From what a read a few are based on green sheng, and some are based on shu.
http://www.treehugger.com/files/2009/06 ... tea-us.php
32 percent, people.Treehugging Tool wrote: But it's the chocolate puerh that has our taste buds raving. The fact that an independent study showed that Numi's puerh contains 32 percent more antioxidants than green tea? Well that's just icing on the tea leaf.
Jun 24th, '09, 08:54
Posts: 529
Joined: Jul 23rd, '08, 17:07
Location: The Isle of Malta
Jun 24th, '09, 10:32
Posts: 1633
Joined: Feb 15th, '08, 10:15
Location: Pennsylvania
yes, agreed. why fix what aint broke?tony shlongini wrote:I don't understand why anyone would want to adulterate one of the great drinks of the world, other than for marketing purposes to gain shelf space.
It is certainly possible to create a wonderful flavored drink (see Grand Marnier) but modt attempts come off no better than mixing cabernet and coke.
I'm a bit of a purist when it comes to tea, but I'll admit that I enjoy the "in-orange" pu-erhs now and then. The quality varies greatly, and there are some where the flavors are very nice indeed. I wouldn't put it in my usual pu-erh yixing -- I have a cheap pot I use just for the orange variety.
I also like the pu-erh that's been cooked in bamboo. It adds an interesting woody/honey note of sugar-cane without being actually sweet.
A nice Cantonese shop owner also introduced me to rose pu-erh. Not the unpleasant pre-flavored variety, but rather normal pu-erh poured into a sharing pitcher through a strainer that contains three or four food-grade dried rose buds. It creates a subtle floral scent that complements cheaper or rougher shous. I don't think I'd ever do that with a good aged sheng though!
I also like the pu-erh that's been cooked in bamboo. It adds an interesting woody/honey note of sugar-cane without being actually sweet.
A nice Cantonese shop owner also introduced me to rose pu-erh. Not the unpleasant pre-flavored variety, but rather normal pu-erh poured into a sharing pitcher through a strainer that contains three or four food-grade dried rose buds. It creates a subtle floral scent that complements cheaper or rougher shous. I don't think I'd ever do that with a good aged sheng though!
Jul 1st, '09, 21:36
Posts: 155
Joined: Dec 21st, '08, 19:43
Location: Burke, VA
Contact:
JAS-eTea Guy
...cabernet and coke...tony shlongini wrote:I don't understand why anyone would want to adulterate one of the great drinks of the world, other than for marketing purposes to gain shelf space.
It is certainly possible to create a wonderful flavored drink (see Grand Marnier) but modt attempts come off no better than mixing cabernet and coke.
Makes me cringe just thinking about it!
Guess I am somewhat of a purest when I comes to Pu-erh too. I like the subtle flavors that are present in both young and aged pu-erh.
Steve
Last edited by JAS-eTea Guy on Jul 3rd, '09, 21:23, edited 1 time in total.