Lewis Perin wrote:
> "G.Stojakovic" > writes:
>
> > I just picked up a low grade but very inexpensive pu-erh in NYC's
> > Chinatown from Kam Man on Canal St.
> >
> > [...]
> >
> > The quality of the leaves is coarse and the tea has a strong odor not
> > so much of "earth" but of dirt.
>
> Then you might want to give it two quick rinses with boiling water
> before brewing it to drink.

Is two really necessary? I thought one would suffice. I do this with
*all* cooked puer, as I don't know where it's been ;-)


stePH
in cup: Xiaguan cooked tuocha, 2nd infusion
np; King Crimson "Into the Frying Pan"