A colleague shared some Pu-erh tea picked from a 200 year old tree.
What an experience! A light tea with a sweet, maple syrup note throughout all infusions, and intermittent notes of clay, malt, spun sugar, linen and oak.
Unfortunately I had a few interruptions that threw off my timings a bit, so I had to fudge the follow up infusions a bit.
Also, I really need a way to maintain water temperature! My teapot cools down fast and I haven’t got a thermos big enough to hold that much liquid. For some reason my kettle keeps the heat, but it stays above where I need it to be, and then when I pour it into another vessel, its below where I need it because of the air exposure… tea snob problems
Not that it bothers me TOO much. Still, I wouldn’t mind doing it as per instructions the first (and in this case, only!) time.
Ah well. I really enjoyed it, and methinks I had a tea-buzz going on as well. Sweeeeet
Preparation
Comments
Was it a raw or cooked puerh? Sounds like a sheng maybe? Puerh is the best to get a tea buzz going IMO :D
Stephanie, sorry I should have mentioned that! Definitely uncooked. Usually I get a bigger buzz from the cooked variety so I certainly didn’t expect that :)
Christina, sadly not so much. I finished my tea courses at George Brown. The girl who gave me this sample is a puerh importer.
I figured I better behave like who I want to become haha
Was it a raw or cooked puerh? Sounds like a sheng maybe? Puerh is the best to get a tea buzz going IMO :D
It sounds like you found a new job, based on this post. If so, congrats!
Stephanie, sorry I should have mentioned that! Definitely uncooked. Usually I get a bigger buzz from the cooked variety so I certainly didn’t expect that :)
Christina, sadly not so much. I finished my tea courses at George Brown. The girl who gave me this sample is a puerh importer.
I figured I better behave like who I want to become haha
(not an importer, just a professional!)