On 12 Mar 2006 19:00:56 -0800, "frogman18" > wrote:

>I really love the taste of Pu-erh but just some loose leaf and tuo cha
>from Upton. I decided to try some uncooked and a cooked pu from Jing
>tea shop. Now my question, I have a large yixing that i got from
>EnjoyingTea and i only use it for pu and i have been just putting in a
>teaspoon of loose leaf and putting about 12 oz. of boiling water in and
>brewing for about 6 mins and adding about a minute and a half on the
>next steepings. Im wondering if this will work with the uncooked
>pu-erh. I dont like to make little cups of tea. If this wont work what
>do i need to do.

First, I suggest you don't use the same pot for raw and cooked as a
Yixing pot will absorb the flavor of the tea. It is traditional to use
two separate pots for raw and cooked when using Yixing.

Next I would use cooler temps and shorter steep times for the raw
puerh. Black puerh is almost impossible to ruin where green puerh can
be destroyed quite easily.

Another observation is that a teaspoon of loose leaf black puerh to 12
oz of water is a bit lighter than most people would prepare it. Try
more leaf and shorter but multiple steeps.

I would suggest you obtain a glazed gaiwan as it wont absorb flavors
thus allowing you to use it for any tea. Use the same proportions of
leaf to water as you used with the black puer but only steep it a
minute. Then adjust the second and third steeps according to your
taste. If you steep raw puerh for 6 minutes (1st steep) you may wind
up with something akin to battery acid. If the tea is too weak for
your taste add more leaf but don't increase the steep time much.

Start there and report back to us how you did.

--
Mike Petro
http://www.pu-erh.net