@Balthazar, I dishearteningly concur with you on young puers falling into a slumber during colder half of the year. I haven't been putting these teas on hold through this winter at all and it's a complete wreck and doldrums compared to what they turn into come Spring.
I'll be insinuating any biologists/food experts I'd bump into for any hints in explaining it.
What Pu'er Are You Drinking
Well, there's a large number of people living in similar climates that doesn't seem to notice anything like this, so it's a bit of an conundrum to me. Also doesn't seem to be limited to young sheng (which, depending on one's definition of young, I don't have much of in storage) for me.
Glad I'm not alone! Even gladder the teas do pick up again (as if nothing had happened) around the same time the first duck couplet can be seen on the small forest stream close to our place.
Glad I'm not alone! Even gladder the teas do pick up again (as if nothing had happened) around the same time the first duck couplet can be seen on the small forest stream close to our place.
2018 "the thing is" from white2tea
Brewing it in this pot is amazing. Brew is thickened - zero astringency- maybe aroma is cut but body so greatly enhanced.. clay continues to surprise me
Brewing it in this pot is amazing. Brew is thickened - zero astringency- maybe aroma is cut but body so greatly enhanced.. clay continues to surprise me
- 20230305_092956.jpg (128.44 KiB) Viewed 301 times
I am currently playing with the loose leaf puer from the EoT club March shipment, which arrived the day I ran out of their Cloud Watching, a tea I got along with rather well, and the pepperminty aroma of which I am already missing.
This one, though, is a young autumn loose leaf from San Jia Zhai village in Yiwu, but it didn't respond well to the way I brew my current young-ish Yiwu teas and so I ran straight into the strong bitterness trap in my first sessions. For my taste, it is one to experiment with from the basis of flash steeps since this reassuringly cuts out the bitterness completely. I am actually glad it's loose leaf with long intact leaves since the inevitable cake breakage would have exacerbated this.
The trees are said to be a few hundred years old and there is some activity in the liquor. Need a few more brews to figure it out.
This one, though, is a young autumn loose leaf from San Jia Zhai village in Yiwu, but it didn't respond well to the way I brew my current young-ish Yiwu teas and so I ran straight into the strong bitterness trap in my first sessions. For my taste, it is one to experiment with from the basis of flash steeps since this reassuringly cuts out the bitterness completely. I am actually glad it's loose leaf with long intact leaves since the inevitable cake breakage would have exacerbated this.
The trees are said to be a few hundred years old and there is some activity in the liquor. Need a few more brews to figure it out.