I had this with dessert tonight at French Blue in St. Helena. I asked our server about the tea selection, and was surprised when the tea he described only as “black” turned out to be a Puerh. I don’t think I’ve ever seen a Puerh tea on a restaurant menu before, but then again I don’t eat at fine restaurants often. Being vegan, there’s usually almost nothing I can order off the menu, and what the chef comes up with for me is usually something unexciting like sautéed vegetables. (I must mention, though, that tonight the chef at French Blue made me a delicious entree!)
This tea was very good. It wasn’t anything too spectacular or interesting, but it was solidly good and didn’t have any obvious flaws, and ripe Puerh can often be too “pond-y”. It was pretty rich and sweet and had caramel and cake-like notes. These were nicely balanced with the earthy qualities. I will definitely try another variety from this company next time I eat at French Blue, which will be a week from today!
(I guessed at the water temperature and the steep time.)
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Wow…puerh at dinner! Hoot! If you’re not sure on time, after 30 seconds pour out a little bit and taste it. If it’s weak keep going. If you oversteeped, add vegan milk…sweeten if you want as a dessert latte. The water temp should be boiling…or the same as for black tea.
Thanks, Bonnie. I have never tried Puerh with milk or sugar. It always seemed sacrilegious to me, but I will try it sometime because you suggested it!
Wow…puerh at dinner! Hoot! If you’re not sure on time, after 30 seconds pour out a little bit and taste it. If it’s weak keep going. If you oversteeped, add vegan milk…sweeten if you want as a dessert latte. The water temp should be boiling…or the same as for black tea.
Thanks, Bonnie. I have never tried Puerh with milk or sugar. It always seemed sacrilegious to me, but I will try it sometime because you suggested it!