A Pinch of Black Salt
disclaimer: I am not giving advice, I am simply stating my experience. Try at your own risk.
So in my ever continuation of testing different waters (ie mineral composition) I was recently drinking some young pu in the 2-3 year range which I can tell you is/are harsh, but I wanted to taste it just to see how it was coming along. (pun alert) To add salt to the wound, it was a XG. Needless to say the “butt plugging” factor was in full effect. As the day progressed and the pseudo scientist that I am I though I need to figure out why puerh tension in that particular region, and what can help ameliorate the effect. And as the hedonist that I am reached for some wine (to help me think). Alcohol for me, can relax all kinds of muscles, up until a certain amount of drinking, as most of us are aware. Almost immediately the tension was relieved. Was it the alcohol? Or something else? Tea and wine share lots of similarities however sulfates occur naturally in wine and are often added as well. Knowing that black salt contains sulfurous components I added a pinch to my 1 liter kettle, let it dissolve, gave the kettle a swirl and started pouring. Noting a slightly diminished flavor like when using da hong pao clay cups however the clay cups never cured the deleterious effects of harsh raw puerh. Just curious if I am the only one who has tried this.
disclaimer: I am not giving advice, I am simply stating my experience. Try at your own risk.
This is very interesting. I do have some black salt! I’ve never heard of this Puerh effect, is it common? I’ve had reflux a few times after puerh, and I’ve heard people say young raw is tough on their stomach. I wonder if the sulphur in the salt would balance those effects as well.
I have seen so good lately about adding salt to tea. I do have some black salt. Maybe I should give it a try just to see what happens to the flavor.
That sounds really interesting, have you tried boiling the water with those pieces of charcoal.
I’m not sure what charcoal you are referring too? If you are going to boil charcoal I would suggest getting bamboo charcoal but the preferred method is to let the charcoal sit in a container with water for a couple days (in the fridge), or activate the charcoal and filter water through it. I like using a pour-over setup and doing at least three filtering. Also be VERY careful when handling activated charcoal as the dust is very toxic to breathe in.
Login or sign up to leave a comment.