|I'm a little teapot...|
Pu’erh is a real mystery even to the most devout tea drinkers. I had never heard of it until a few years ago whilst taking my tea courses. It was just weird! The appearance, the aroma, the taste! It was not what I thought of as tea. TJ wanted to dispel the myths of this very misunderstood tea. To do this, we were first given a Pu’erh that was just bad! Someone described the aroma as that of an old house! It did have a musty smell. I thought it smelled like a mop from floor washing. Neither the smell nor taste were any good. Then, we dove into some really fine teas.
As we sipped the various Pu’erh teas being offered, discussions broke out into the history of brick-style teas, processing methods, how to prepare a proper cup, best ways to store this tea, and even its exuberant cost. Pu’erh is much like wine. Not only does the value increase over time, but the taste becomes better with age. There is also an art and science to manufacturing Pu’erh and that would require much more research and many more posts than this quick tasting overview. Definitely something for me to keep in mind.
|In bit sizes too!|
Some of the teas we tasted included:
- Bulang Shan mixed with Earl Grey
- Pang Xia Jiao or Crab Foot/Lobster Tea because of their appearance
- Hei Cha
- Lao Pa Ka
|Lao Pa Ka.|
I now have a whole new appreciation for Pu’erh after having tried these teas. In the past, I just drank it for its health benefits even though the strong aroma of fish or seaweed was a bit of a turnoff.
|A lovely gaiwan.|
TJ is moving from his current digs and therefore did not wish to carry over so many of the teas he had. Poor guy! What to do? Give it away! He provided all of us with generous amounts of various teas. I now have many more teas to blog about. It’s nice to be rubbing elbows with people like TJ. Thanks so much!
|Sorry about the mess!|