7.1425/21/06


> "Melinda" > wrote in
> :
>
> <...>
>>
>> Ozzy, I wanted to try this type of tea too, I ordered several cooked
>> puerh bricks from Yunnan Sourcing for this (and I did get the cheaper
>> brick "flame" type puerh (the invoice says 2004 Xiaguan Tibetan Baoyan
>> Pu-erh tea 250 gm brick) and made the tea according to the recipe at
>> www. tanc.org. I don't ahve a churn so I jsut used a blender and of
>> course fresh butter. While it was interesting it was too rich for me to
>> drink frequently but it was really very unique. It really was quite
>> brothy as someone said. It also reminded me a little (in that I was
>> drinking a hot buttered liquid) of hot buttered rum, but the taste with
>> the tea is brothy. I'd say give it a try, it's an interesting
>> experience, but probably use a cooked puerh you like anyway, just so if
>> you can't stand it with butter you can at least drink it plain. Oh, and
>> make sure your butter is fresh and without refrigerator smells because
>> those will carry over into the drink, nasty. I did use salted
>> butter...you might want to be careful about how much extra salt you add
>> if you use already salted butter. To taste.
>>
>>
>> Melinda
>
> Thanks. Melinda. I'd thought of the Tibetan mushroom too... Good point abt
> the butter -- I hadn't thought of that.


Hate to clue ya, but fresh butter is not
what this tea is all about. Rather the
opposite I have it on good authority.
Michael