"Mike Petro" > wrote in message
...
> On Tue, 9 Mar 2004 22:20:58 -0800, "Blues Lyne"
> > cast caution to the wind and posted:
>
> >I've been using one tsp per cup for my taste tests. I've been doing some
> >reading and see that many like to do puerh Gong Fu style. I don't have
any
> >clay pots, but should I be filling the cup 1/3 to 1/2 full of leaves for
my
> >trials? Am I totally missing out? I want to make the most of the
samples I
> >have. If it would be better to use all of the sample to have one great
> >night of multiple infusions as opposed to having several evenings of
> >mediocre cups of tea, I'm game.
> >
> >Blues
> >
>
>
> Gongfu literally means "with skill". It is as much about the "art" of
> preparing tea as it is about drinking it. I would recommend starting
> out slow and work your way up to gongfu. Get to "know" the tea first.
> Let your taste buds be your guide for a while as to how much tea to
> use. If the cup tastes a little weak use more leaf, if its a little
> strong use a little less. Learn the results of different steeping
> times by playing a bit. Play with multiple infusions, increasing your
> steep time a little with each infusion, they tend to have different
> subtleties. Which infusion tastes the best to you? Learn the effects
> of temperature on your green puerh by playing with it, note the
> differences it makes on the bitterness and sweetness etc. Only after
> you have developed a relationship with your tea would I recommend
> graduating to gongfu, by then you will have learned to appreciate all
> of the subtleties that this type of preparation brings out.
>
> BTW check out the Aria Teapot at Adagio teas. I have found it to be an
> inexpensive yet wonderful way to brew tea, It lends itself well to
> multiple infusions. I have posted instructions for using this method
> at http://www.pu-erh.net/howtobrew.html
>
>
>
> Mike Petro
> http://www.pu-erh.net
> remove the "filter" in my email address to reply

Well, the 2 year old Menghai sample is really growing on me. I haven't
achieved the same degree of aftertaste that I got with my first brewing of
this tea with my experiments, but it's been a little different each time.
Last night it was really smoky with not much of the dank basement tastes and
just a hint of the fruity aftertaste. So far the cooked Puerh's aren't
resonating with me as much. Not that they aren't drinkable, but I don't
find myself looking forward to the next cup.

I've been reading about Liu-An. I appears that it really isn't a green
Puerh, but is very similar. Any more info on the similarities/differences
from the knowledge of this group?

To borrow from Michael Plant, I'm listening to Wes Montgomery and sipping
the first steep of a 10 year old green puerh. Smooth horse barn flavor
followed by sweet fruitiness in the aftertaste. Still seems bizarre to me,
but I'm starting to get it.

Blues

PS. In an earlier post I mentioned that the Yunnan Gold and Ying De Hong
teas I received from teaspring weren't doing it for me. I've since found
the Yunnan to be nice using more leaf and water temp around 190F. This
morning was cloudy and cool here in North County San Diego so I added a
little Lapsang Suchong to the Ying De Hong (2 tsp YDH to 1/2tsp LS - 12oz.
190F water) and loved the blend. Smokey with a nice sweet aftertaste.