This is from Amy Oh! Thank you, Amy!
Too much fatty food and not enough steamed or raw veggies make ashmanra a dull girl. First there was the frenzy of cooking for Thanksgiving. Then leftovers, but I kept eating turkey and gravy and gravy, and dressing and gravy, and mashed potatoes and gravy, and turkey sandwiches. Finally I ended the leftovers with turkey divan, and talk about fatty food. Oof. So I feel like a slug, and then made it worse by eating two fatty meals today and having leftover Halloween candy for a snack. My tummy is NOT happy with me. I should be in bed, but I am giving my tummy some puerh as an apology for the way I have been treating it.
I didn’t look up the instructions on this and it has been a long time since I had it. I rinsed it for thirty seconds and then gave it a thirty second steep. Hey, don’t beat me! I LOVE most shu puerh at three minutes or more! Ad it wasn’t bad at all. As they said, a little bitter, a little hay-like. Nice and light, though, and I am counting on its ability to soothe a digestive tract.
Second steep was forty seconds, still good, not much different from the first. Now I read the instructions and see it was supposed to be a three second first steep. Seriously? Oh well. But I see Amy’s comment about lowering the temp and steeping longer so I try that.
Now the brew is twice as dark. We have achieved dark oolong color, nice and light caramel color, and the bitterness has increased a little. But there are more layers playing about now. THEREIS also a powerful aftertaste that is so sweet and unexpected! I would love to see how it ages.
I think so far I prefer shu puerh. Do the two types of puerh carry the same benefits?
I am not sure about the benefits for shu vs. sheng