Recently tried my first Pu-Erh. I don't know what I thought it was going to taste like, but I didn't expect it to taste like actual wood.
Of course I bought an entire bag instead of a sample, because samples are really pricey for how little tea they contain. So sunk-cost fallacy demands that I acquire the taste.
@tea
Hello #tea lovers. I'm looking for #puerh recommendations available as samples (in the US). I've acquired the taste and now I want to try more. I keep hearing how interesting puerhs can be, and I'm feeling a little adventurous.
Question for #gongfucha practitioners: going to be moving soon and will need a place to store tea* and teaware**. Any suggestions for what kind of cabinet or table or shelf or etc. I should get?
*Tea consists mainly of puer in mylar (heated storage is in a cooler, but I have a spot for that) but also assorted bags of yancha and white tea.
**Teaware is about a half dozen gaiwans, 4 or 5 teapots, and about a dozen and a half cups. Not outrageous (I don't think!)
Finished off another cake of Yeeon's Taste of Hong Kong sheng puer. I can't get enough of that earthy traditional storage funk. Time to open another cake I suppose. Perhaps the 7542?
A nice comforting cup of puerh for a rainy morning. I like to drink with the weather, so today I'm having a geosmin heavy, Hong Kong traditionally stored, raw puerh from Yeeon Tea.
Today’s #tea is Lao Cha Tou or “Old Tea Heads”. It’s an unusually looking shu #puer tea, which lasts multiple brews. Also, these heads do not split apart.🙂
However, I don’t understand how good it is because I don’t understand #shu puers at all.🙈