This video was a game changer for me. I was about to give up on Raw Puerh until I watched this episode. I was steeping raw puerh with progressively longer steeps. 10, 20 30 seconds and more. From this video I adopted flash steeping. Add water then immediately pour out into vessel to drink. It surprisingly has changed everything for me. I now can taste the flavors, enjoy the fragrance of the tea and it's scent in the empty cup. It has reduced the astringency to a point, that I like, rather than being too astringent. Also, for my taste I found that usually a lower temperature works better for me (195f). Certainly everyone has different expectations in what they like in their tea. However, for new raw puerh drinkers I believe this is a good starting point. Thank you Denny! This video has made raw my favorite puerh.
I like to brew around bitterness and astringency as well. But more importantly, the way you're talking about this really mirrors a lot of the ways in which my tea brewing has evolved over time. As I sink deeper I tend to think about brewing each specific tea in a specific way, to coax what I love most out of her. Rarely is my method in perfect agreement with various conventions, which vary significantly anyway. What a lovely exploration tea is.
which brick is this? I'm drinking the "WU LIANG MOUNTAIN BLUE LABEL" from YS and am trying to figure out brewing technique with it. I did my usual rinse/10/6/10/12/14/16/18/20 sec steeps - the first 4 were mega sweet, but the ones after were gut punching astringent =/
balob In my experience with sheng puerh, if it's gut punchingly astringent you should deviate from the pattern and maybe have the next steep have less time on it.
![Raw Pu'erh Learning & Basics [Episode 168]](http://i.ytimg.com/vi/4LR9TOBNuA4/mqdefault.jpg)
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![Interview w/Scott Wilson (Yunnan Sourcing) feat. 2013 YS Da Si [Episode 115]](http://i.ytimg.com/vi/z0Tr0VDx6NM/mqdefault.jpg)
This video was a game changer for me. I was about to give up on Raw Puerh until I watched this episode. I was steeping raw puerh with progressively longer steeps. 10, 20 30 seconds and more. From this video I adopted flash steeping. Add water then immediately pour out into vessel to drink. It surprisingly has changed everything for me. I now can taste the flavors, enjoy the fragrance of the tea and it's scent in the empty cup. It has reduced the astringency to a point, that I like, rather than being too astringent. Also, for my taste I found that usually a lower temperature works better for me (195f). Certainly everyone has different expectations in what they like in their tea. However, for new raw puerh drinkers I believe this is a good starting point. Thank you Denny! This video has made raw my favorite puerh.
I like to brew around bitterness and astringency as well. But more importantly, the way you're talking about this really mirrors a lot of the ways in which my tea brewing has evolved over time. As I sink deeper I tend to think about brewing each specific tea in a specific way, to coax what I love most out of her. Rarely is my method in perfect agreement with various conventions, which vary significantly anyway. What a lovely exploration tea is.
This was an awesome episode. One of my favorites for sure.
Apologies for the inane question, but where did you get that tea strainer from? It looks nice. Thanks.
Hello, I from Pu'er and I also sell the Pu'er Tea
which brick is this? I'm drinking the "WU LIANG MOUNTAIN BLUE LABEL" from YS and am trying to figure out brewing technique with it. I did my usual rinse/10/6/10/12/14/16/18/20 sec steeps - the first 4 were mega sweet, but the ones after were gut punching astringent =/
balob In my experience with sheng puerh, if it's gut punchingly astringent you should deviate from the pattern and maybe have the next steep have less time on it.
balob Don’t keep to some standard steep order, adjust the timings if you find the tea too bitter or not strong enough.
Could i find those "james" gaiwans anywhere online?
i just drink it from regular tea mug, its heresy i know. need more than that little cup
Im gonna guess what one it is..t least from what farmer: yunnan eshan ma tea family?
I have pretty much the same cake but from a family. Dont really like it tho :(
Never mind XD