Congrats!
Whenever I ask my boyfriend if he wants to have some Pu with me, he gets all weird and insists I call it Pu erh.
So what kind did you have?
Ooooooh cool! I have not gotten around to writing my review of it (my notes are stored safely in my chicken-scratch filled journal) but I enjoyed it.
What was your opinion?
I didn’t dislike it. I was surprised how dark each steep was, even if I basically did an immediate, almost rinse. Even by the 4th/5th infusion it was so dark immediately that I didn’t let it sit to steep at all. I wore out before it did, so I saved the leaves for tomorrow.
Yeah I noticed that too, it seemed crazy dark and almost inky…now I want to paint with Pu erh…sadly I gave up about steep 6 because I wanted to go to bed, but I am curious to see how far I can stretch it out for.
Marzipan,did you use the whole sample? i made 5g 100ml gaiwan and it wasnt inky at all.
how big was your brewing device? i like 5-7g of shou for 100 ml
Rinse always, i usually rinse shou twice
It’s either 100 or 110 gaiwan, the volume looked right even after the steep, of course I don’t have much to go on.
Marz, I’m still sending you some pus – I’m just really really really behind on everything.
I often grandpa shou, 1 tsp in a big Yixing mug with a lid. I rinse it in a strainer, then dump into the mug and fill it up.
I’m having the same pu right now. I used the main chunk so 8-9g to about 7-8 oz of water. Mines also very black, inky was the word that came to mind. I did 2 20 second rinses. Do you sweeten your teas? I don’t usually sweeten straight teas, but I really like the ripe puerhs I’ve had with a touch of sweetener. I think it helps mellow the earthy and draws out the caramel/cocoa/nutty qualities.
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