First of all I would like to wish everyone a Happy Thanksgiving. This I promise will be my only tasting note today. I learned yesterday with the Star Of Bulang to respect these sheng. Do not overload with leaf and do not oversteep. Today I am using the Yixing again and after an approximately 2 minute steep I directly transfer the liquor into a large cup. Sort of western style with the Yixing. The first cup is mellow and satisfying. My body temperature feels like it is rising. The second steep is really shining. I am getting that slight sparkle and a bit of a numbness in the mouth. I cannot really find one flavor profile with this sheng. All I can say is that I am enjoying it. It’s truly a feel good brew. The third cup is opening up even more. When I was pouring I thought I smelled those oranges with the cloves poked in them that my friends mom had on the kitchen table. The flavor is getting stronger. I cannot go through the whole ritual today. Time to give Thanks….
People who liked this
Comments
I got that numbing sparkle yesterday with my “gongfu madness” steep. An interesting chi reaction to the pu-erh for sure.
I hope you had a great one and that each sip was an act of giving thanks
@ Kashup, Yes, and you too. @ Jim, what are some of your chi reactions?
Because I study (and practice) wuji qi gong and taiji quan I actually put a lot of mindfulness into controlling my chi rather than allowing it to control itself (and thus control me) — but that being said, I do find that pu-erh, generally, causes a stoking of the yang chi (most people experience this as an increase in body temperature, alertness and other “rising” sensations). I also find that drinking pu-erh makes it easier for me to circulate chi around the grand circle — but makes it more difficult to settle my chi to dantian and enter wuji.
So, good for when practicing taiji forms, but bad for practicing qi gong or standing meditations.
Very interesting Jim. I must do some research….
Unfortunately, my own knowledge is largely limited to the more martial aspects of chi, I know hardly anything about the medical side of things — although the two are intertwined to some extent.
I also have done combative tai chi and also qi gong, ba gua, kali/silat, tomiki aikido, and Ik jujitsu…but I have not felt the energy sensitivity that you are expressing to tea…it makes me very curious
It is, at least for me, particular to pu-erh, and even then, not all pu-erh.
I got that numbing sparkle yesterday with my “gongfu madness” steep. An interesting chi reaction to the pu-erh for sure.
I hope you had a great one and that each sip was an act of giving thanks
@ Kashup, Yes, and you too. @ Jim, what are some of your chi reactions?
Because I study (and practice) wuji qi gong and taiji quan I actually put a lot of mindfulness into controlling my chi rather than allowing it to control itself (and thus control me) — but that being said, I do find that pu-erh, generally, causes a stoking of the yang chi (most people experience this as an increase in body temperature, alertness and other “rising” sensations). I also find that drinking pu-erh makes it easier for me to circulate chi around the grand circle — but makes it more difficult to settle my chi to dantian and enter wuji.
So, good for when practicing taiji forms, but bad for practicing qi gong or standing meditations.
Very interesting Jim. I must do some research….
Unfortunately, my own knowledge is largely limited to the more martial aspects of chi, I know hardly anything about the medical side of things — although the two are intertwined to some extent.
I also have done combative tai chi and also qi gong, ba gua, kali/silat, tomiki aikido, and Ik jujitsu…but I have not felt the energy sensitivity that you are expressing to tea…it makes me very curious
It is, at least for me, particular to pu-erh, and even then, not all pu-erh.