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“I’ve always avoided pu’ers because they seemed more than my meager tea-making tools could handle (and because I have no idea what to do with those big cakes). But fortunately this one doesn’t seem...” Read full tasting note
This tea is picked during the Spring-time prior to the Qing Ming festival and is most prized because of the lack of moisture in the air and high concentration of taste and nutrients in the leaves.
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I’ve always avoided pu’ers because they seemed more than my meager tea-making tools could handle (and because I have no idea what to do with those big cakes). But fortunately this one doesn’t seem too daunting. The small clump broke apart easily and the directions said use a teaspoon, so I just steeped it like normal tea.
BUT unfortunately, I accidentally left it for 5 minutes when it was only supposed to get 30 seconds. It’s definitely stronger than it ought to be. Wow. I’ll just have to try this again some time when I’m paying more attention. Fortunately there’s enough for a few more attempts.
Next time just try dumping that steep and resteeping for a shorter time. Also, you generally adjust the second steep down time wise so you might have resteeped it for 15 sec.
Really? The second steep gets less time? Thanks for the tip, I never would have guessed that!
That is because the first steep has “woken up” the leaves. They infuse more quickly after a rinse and a first steep. After the second steep you usually give it more time again.
That makes sense. Well, I will definitely be better prepared the next time around. Thanks for the knowledge!