> > 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.
>
> [Michael]
> Good points on brewing.
>
> Mike, a note on your last sentence here. I beg to differ, but it might be a
> simple matter of semantics. A green Pu'erh can be perfectly smooth from its
> outset, but that smoothness will more than likely lack the subtle
> camphor/mint/leather/plum notes -- never all together, I know -- of an old
> Pu'erh. The young Pu'erh of good family will present among other things
> flower/fruit/smoke/must/astringency/bitterness, sometimes in such balance as
> to make it delightful. I'm a big fan of bitter, by the way; as long as it
> lives happily with sweetness and other qualities I crave. See what I mean?

You are correct Michael, I did not express myself very well there. The
analogy I had in mind was "when does the smoothness of a typical
Green puerh approach the smoothness of a Typical Black puerh?"
Green/sheng/raw is such a different animal that it is difficult to
convey the differences to someone who has only know Black/shu/cooked.
It sounded to me like the original poster may have only tried black
puerh in the past and I was looking for an analogy that would make
sense to a newbie, I obviously failed.

Mike
www.pu-erh.net