FoodBanter.com - View Single Post

Michael Plant

2/15/06

>> 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.
>
> 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.

Mydnight, having a bad day, eh? Mike, whom you've quoted above, is *not* a
merchant and represents no market. I'm sure his use of the word "smooth" has
a specific meaning, and upon closer examination, we'll get clarification.

As for your proclamation about the availability of true Pu'erh over 10 years
old, let me say this: If you're right, I'm going to shoot myself.

Michael

Michael