I’m still developing my pu-erh chops; all the more so since Dr. Oz said pu-erh, especially when imbibed early in the day, is a fat burner. (I am not of the “if Dr. Oz said it, it must be true” camp, but hey, another excuse to drink tea!)
Anyway, I chilled a pint after my morning cup. Cold cave water! Which, on a triple-digit day, is a pretty nice little sensory side trip. I always did like the smell of stalagmites.
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I drink chilled puerh and love it! Not bad with a little mint or ginger too.
This comment makes me smile. I almost sense a touch of sarcasm. :) “Cold cave water” and “smell of stalagmites” sounds splendid for a cuppa tea. ;)
I’ve always drank my puerh hot with a short steeping. What is the best way to cold brew puerh; both the amount and time left to brew would be helpful?
No sarcasm…I did my courtin’ in the Ozarks and fell in love with an amateur spelunker :) Haven’t tried a cold-steep batch yet, I just stuck leftovers in the fridge.
Bonnie, the mint sounds great … I’ll have to look and see if Peppermint Patty has any leaves that haven’t fried int this heat.
When I finish my morning hot pot of pu’erh (like today) I brew again, let it cool down and bottle (sometimes I dilute to taste with orange water or mint water and I sweeten sometimes too) . Then….into the frig! You can pour over ice if you steep strong using a gaiwan.
Wow, Bonnie! I bet that it is delicious!
GMathis: ts is a green puerh. Do you like shu or cooked puerh at all?
Thanks guys! I’m gonna try this right away. Sounds delish.
Ashmanra, I think I do—very limited experience and bungled preparation on my part. I’ve had a couple of shu samples. The cooked ones are the little pre-shaped things, right?
hmm, I don’t see this on their website, did you buy it in the store? Maochas are pretty tasty.
No, Amy, this was a gift from … one of my kind Steepster buddies, but I can’t remember whom. So it may be a little oldish; wouldn’t surprise me if it isn’t in current rotation.
I sent it! They only carried it for about a year. I think it was one of Emeric’s picks. I still have some left and it is aging nicely!
The cooked and greens can come every whichaway! Cakes, mini tuocha, loose. I have a bagged shu that is pretty good from Numi. Someone on here gave a helpful tip, green and sheng sound a lot alike, and shu and cooked sound a bit alike, so that helps me keep straight which is which!
Ay-yi-yi, so much to learn!
I drink chilled puerh and love it! Not bad with a little mint or ginger too.
This comment makes me smile. I almost sense a touch of sarcasm. :) “Cold cave water” and “smell of stalagmites” sounds splendid for a cuppa tea. ;)
I’ve always drank my puerh hot with a short steeping. What is the best way to cold brew puerh; both the amount and time left to brew would be helpful?
No sarcasm…I did my courtin’ in the Ozarks and fell in love with an amateur spelunker :) Haven’t tried a cold-steep batch yet, I just stuck leftovers in the fridge.
Bonnie, the mint sounds great … I’ll have to look and see if Peppermint Patty has any leaves that haven’t fried int this heat.
When I finish my morning hot pot of pu’erh (like today) I brew again, let it cool down and bottle (sometimes I dilute to taste with orange water or mint water and I sweeten sometimes too) . Then….into the frig! You can pour over ice if you steep strong using a gaiwan.
Wow, Bonnie! I bet that it is delicious!
GMathis: ts is a green puerh. Do you like shu or cooked puerh at all?
Thanks guys! I’m gonna try this right away. Sounds delish.
Ashmanra, I think I do—very limited experience and bungled preparation on my part. I’ve had a couple of shu samples. The cooked ones are the little pre-shaped things, right?
hmm, I don’t see this on their website, did you buy it in the store? Maochas are pretty tasty.
No, Amy, this was a gift from … one of my kind Steepster buddies, but I can’t remember whom. So it may be a little oldish; wouldn’t surprise me if it isn’t in current rotation.
I sent it! They only carried it for about a year. I think it was one of Emeric’s picks. I still have some left and it is aging nicely!
The cooked and greens can come every whichaway! Cakes, mini tuocha, loose. I have a bagged shu that is pretty good from Numi. Someone on here gave a helpful tip, green and sheng sound a lot alike, and shu and cooked sound a bit alike, so that helps me keep straight which is which!
Ay-yi-yi, so much to learn!