DPMAWb4g.4238$Sh.3579@trnddc064/27/06

>
> "Mike Petro" > wrote in message
> oups.com...
>>
>> DPM wrote:
>>> Well, I took a pu plunge - got my first pu-erh tuo cha (Xiaguan Gold Tuo
>>> Cha) from Teaspring. Before I try it, I have a question: the one I got
> is
>>> from the 2004 harvest. If I whack off a chunk to taste it and then
> decide
>>> to age it for a few more years, does cutting/breaking the cake affect
> the
>>> aging, good or bad? Or is this tea not worth worrying about in this
> regard?
>>>
>>
>> Hey Dean,
>>
>> Just go for it. Break off enough for one sitting and you can still age
>> the rest if you so choose, it's not a problem.
>>
>> Mike
>> http://www.pu-erh.net
>>
> Well, I tried my pu tonight. I tried to replicate your "wrongfu" method:
> 1. Heat water to 190. Measure 2 heaping tsp of dry tea.
> 2. Pour 1/2 cup over tea, immediately drain and discard.
> 3. Wait 1-2 minutes.
> 4. I then made 6 infusions of 4 oz each: 5, 10, 15, 20, 30, 45 seconds.
> 5. Tasted. With all six the predominate flavor I get is wood smoke. Steeps
> 4-6 begin to show a little astringency, but still smoke more that "tea".
>
> Is this to be expected? It certainly looks like green tea in the pot, but
> the smoke is not abating. Shall I keep going?
>
> Thanks for your help.
>
> Dean


Hi Dean,

With some Pu'erhs, the smoke *is* the tea. By all means, keep on going, but
realize that for some Pu'erhs, the smoke quality is dominant. Personally,
too much wood smoke kills the joy of the tea for me. However, they say a
smoked up young Pu'erh will age well and turn into something spectacularly
lovely in fifty years. I'll be 111 then. See ya!

While Mike is undoubtedly responsible for broadcasting "wrong-fu" into the
world, he is not the father of "wrong-fu," an honor that goes to Joseph
Kubera who named if not invented it. Credit where credit is due. (As Mike
would be the first to admit)

Michael