I think this is my first flavored shou. I did do one quick rinse, but mainly it was to wake up the leaves.
I wasn’t sure how I would feel about this, but damn… it’s really good. It absolutely tastes like chocolate, and the pu is very mild. No dirty flavors!
I added a little maple because chocolate should always be sweet. I had this as my after dinner tea and it was lovely. It’s on the 6th steep and still tastes chocolately. Surely that can’t be natural? But whatever, it’s good!
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I’ve been meaning to make my favorite puerh chocolate puerh. I bought a package of organic cacao nibs and will add some to puerh tomorrow.
At what ratio, A? Do you add anything else? I have nibs!!!
I was going to try first a 2 to 1 ratio of tea to cacao nibs. I will let you know later, will probably gongfu it later.
I might eventually add some goji berries to the mix but will try straight cacao nibs first.
I may have to try this too
Although I usually drink my Pu’s plain, there are flavors I’ve enjoyed with shou puerh (not necessarily all in one cup): cacao nibs (hell yeah), ginger, licorice, elderberry, chrysanthemum flowers, vanilla.
I think the only thing I’ve ever mixed with Sheng is Chrysanthemum flowers.
Cocoa shu? Heck yes!I gotta try this. I have some nibs as well :)
Yeah, let us know, Allan. Seems like several people are interested! :)
It wad good, only not quite like chocolate puerh, I guess because I was not steeping the milk and sugar along with the cacao. It was spicy, smoky, and somewhat bitter. In chocolate puerh there is usually milk chocolate involved, this was bitter cacao.
I think I will try it with the cacao and just add some maple if it needs sweetening.
I’ve been meaning to make my favorite puerh chocolate puerh. I bought a package of organic cacao nibs and will add some to puerh tomorrow.
At what ratio, A? Do you add anything else? I have nibs!!!
I was going to try first a 2 to 1 ratio of tea to cacao nibs. I will let you know later, will probably gongfu it later.
I might eventually add some goji berries to the mix but will try straight cacao nibs first.
I may have to try this too
Although I usually drink my Pu’s plain, there are flavors I’ve enjoyed with shou puerh (not necessarily all in one cup): cacao nibs (hell yeah), ginger, licorice, elderberry, chrysanthemum flowers, vanilla.
I think the only thing I’ve ever mixed with Sheng is Chrysanthemum flowers.
Cocoa shu? Heck yes!I gotta try this. I have some nibs as well :)
Yeah, let us know, Allan. Seems like several people are interested! :)
It wad good, only not quite like chocolate puerh, I guess because I was not steeping the milk and sugar along with the cacao. It was spicy, smoky, and somewhat bitter. In chocolate puerh there is usually milk chocolate involved, this was bitter cacao.
I think I will try it with the cacao and just add some maple if it needs sweetening.