Previously, I’d been making this unintentionally 5-year shelf aged tea of mine with water that wasn’t full boiling point, and had commented that it seemed to have a certain excess pungency from so long being ignored. This morning, I used boiling water as intended with pu-erhs, and sure enough, it’s gone. With boiling water, this tastes mellower and a bit more complex than it did new, but not at all unpleasant. I have some fresh tuo-chas on the way, so I’ll be able to compare better at that point.
Preparation
Boiling
0 min, 45 sec
