I've realized over the years that a good tasting cup of tea is a very
delicate balance.. sometimes down to within a few degrees and a few seconds.
However, I've also noticed that it's damn hard to oversteep black pu. Throw
a handful in at 212 for 6-7 minutes and that'll blast a normal cup of tea to
hell, but pu only picks up a slightly tannic taste. Pretty weird.

I drink ripe/unripe pu straight out of the cup. There is no difference
in taste between the first and last sip concerning bitterness. I think
there is a limiting switch for astringency because I've never tasted
it. So any mention of astringency is poo. I think the best sips are
the last.

Jim

Falky foo wrote:
> I've realized over the years that a good tasting cup of tea is a very
> delicate balance.. sometimes down to within a few degrees and a few
seconds.
> However, I've also noticed that it's damn hard to oversteep black pu.
Throw
> a handful in at 212 for 6-7 minutes and that'll blast a normal cup of
tea to
> hell, but pu only picks up a slightly tannic taste. Pretty weird.

On Wed, 20 Apr 2005 05:17:26 -0700, Space Cowboy wrote:

> I drink ripe/unripe pu straight out of the cup. There is no difference in
> taste between the first and last sip concerning bitterness. I think there
> is a limiting switch for astringency because I've never tasted it. So any
> mention of astringency is poo. I think the best sips are the last.
>
> Jim

Oodles of milk on top of that, I sleep beautifully after that strong tea

JB

On Wed, 20 Apr 2005 05:17:26 -0700, Space Cowboy wrote:

> I drink ripe/unripe pu straight out of the cup. There is no difference in
> taste between the first and last sip concerning bitterness. I think there
> is a limiting switch for astringency because I've never tasted it. So any
> mention of astringency is poo. I think the best sips are the last.
>
> Jim

Oodles of milk on top of that, I sleep beautifully after that strong tea

JB

I drink ripe/unripe pu straight out of the cup. There is no difference
in taste between the first and last sip concerning bitterness. I think
there is a limiting switch for astringency because I've never tasted
it. So any mention of astringency is poo. I think the best sips are
the last.

Jim

Falky foo wrote:
> I've realized over the years that a good tasting cup of tea is a very
> delicate balance.. sometimes down to within a few degrees and a few
seconds.
> However, I've also noticed that it's damn hard to oversteep black pu.
Throw
> a handful in at 212 for 6-7 minutes and that'll blast a normal cup of
tea to
> hell, but pu only picks up a slightly tannic taste. Pretty weird.

It depends on how you like your pu, I guess. I've gotten some
excellent results from steeps that were only a few seconds long. The
people of the Chao Shan (Chaozhou, JieYang) will definitely agree with
you on this one because they love their teas strong.

Many people leave their pu in a ceramic pot and let it steep all day
long and drink it when it suits them.

Green in my experience has been another story.

On Wed, 20 Apr 2005 07:03:11 +0000, Falky foo wrote:

> I've realized over the years that a good tasting cup of tea is a very
> delicate balance.. sometimes down to within a few degrees and a few seconds.
> However, I've also noticed that it's damn hard to oversteep black pu. Throw
> a handful in at 212 for 6-7 minutes and that'll blast a normal cup of tea to
> hell, but pu only picks up a slightly tannic taste. Pretty weird.

Dumb question I know, but what is "PU" tea?

"Brian D. Stevens" > wrote in message
...
> On Wed, 20 Apr 2005 07:03:11 +0000, Falky foo wrote:
>
> > I've realized over the years that a good tasting cup of tea is a very
> > delicate balance.. sometimes down to within a few degrees and a few
seconds.
> > However, I've also noticed that it's damn hard to oversteep black pu.
Throw
> > a handful in at 212 for 6-7 minutes and that'll blast a normal cup of
tea to
> > hell, but pu only picks up a slightly tannic taste. Pretty weird.
>
> Dumb question I know, but what is "PU" tea?

Short for Pu-Erh.

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