This is just a tasting note/book review. I just returned from vacation and while on vacation I read a copy of the English translation of “Pu-erh Tea” from the Appreciating Chinese Tea Series which is an excellent book by the way. The most important thing that I learned from this book was that I was steeping me tea incorrectly. So today I decided to put the techniques that I learned from the book into practice. Let me just say, I was BLOWN AWAY. Those techniques turned this excellent tea into an incredible tea, they really did!!!! I still want to know what that secret 20% is.
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Are you going to share these “special” techniques?
They really aren’t that special I guess. The big ones were using boiling water instead of 200 degree water and shortening my steeping times a bit. I am really amazed at how much those two changes alone have improved the depth of flavor on this tea.
OK thanks. Probably a good idea to vary time a bit more than I do and maybe even play with temp since I always default to boiling.
SWApilot, who’s the author of this book series?
It was written in Chinese by Wang Jidong and translated by Chen Zhufen and Liu Qingling. If you go to Amazon search “Appreciating Chinese Tea Series”. The trick is finding the English translation version unless you can read Chinese,
I’ll keep an eye out for that one. Here’s another great book on puerh: Puer Tea: Ancient Caravans and Urban Chic (Culture, Place, and Nature) by Jinghong Zhang from Yunnan University. Bought it after seeing it mentioned several times in another tea chat room.
Thanks, I will look for it!!!!
Thanks to both of you, always on the lookout for good tea books. Now that I’m getting more and more into pu’erh, I can use all the help I can get!
This is why I love the website so much. You meet a bunch of great people who genuinely care about helping others grow their passion for tea!
What you said SWApilot…so much truth.
And thanks for the link Dignitea :-)
Agreed on the community aspect. That’s why I have stayed around here a while.
Are you going to share these “special” techniques?
They really aren’t that special I guess. The big ones were using boiling water instead of 200 degree water and shortening my steeping times a bit. I am really amazed at how much those two changes alone have improved the depth of flavor on this tea.
OK thanks. Probably a good idea to vary time a bit more than I do and maybe even play with temp since I always default to boiling.
SWApilot, who’s the author of this book series?
It was written in Chinese by Wang Jidong and translated by Chen Zhufen and Liu Qingling. If you go to Amazon search “Appreciating Chinese Tea Series”. The trick is finding the English translation version unless you can read Chinese,
I’ll keep an eye out for that one. Here’s another great book on puerh: Puer Tea: Ancient Caravans and Urban Chic (Culture, Place, and Nature) by Jinghong Zhang from Yunnan University. Bought it after seeing it mentioned several times in another tea chat room.
Thanks, I will look for it!!!!
Thanks to both of you, always on the lookout for good tea books. Now that I’m getting more and more into pu’erh, I can use all the help I can get!
This is why I love the website so much. You meet a bunch of great people who genuinely care about helping others grow their passion for tea!
Here’s the link for the book:
http://www.amazon.com/Puer-Tea-Caravans-Anthropology-Environment/dp/0295993235/ref=sr_1_1?s=books&ie=UTF8&qid=1405969847&sr=1-1&keywords=ancient+caravans+and+urban+chic
What you said SWApilot…so much truth.
And thanks for the link Dignitea :-)
Agreed on the community aspect. That’s why I have stayed around here a while.