>How did you brew it? Try water around 195f and short, very short
>infusions. Green puerh does not really become smooth until it has
>20-30 years under it's belt.

Sorry, ya'll, I forgot about the quoting thing.

I sed in relation to the above quote:

I'm sorta weirded out right now. I've found all the tea merchants here

and elsewhere to be such liars and fakers, that I am willing to believe

that there is such a small amount of tea that's even older than 10
years old left, that it barely ever goes on market. You have no idea
how many times I've been told "this tea is x" years old even by
merchants that I've dealt with. So far, I've only found one guy that
doesn't lie to much, and most of his tea kinda sucks.

I've stored 2 boxes of Menghai Fang Cha for 2 years and it's decently
smooth now. What the hell, right? I don't consider myself to have
more knowledge than anybody else when it comes to Pu'er, but this has
really got me thinking how much can we really trust.


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