12/22/2020 5am
Tea pot – using my neglected, first intentionally purchased clay teapot, maybe 180 ml?
First ripe puerh is a few months. I had forgotten the unique flavors and progression of shou, and am glad I’ve broken the ice with this old friend. Shou was the tea that got me so “into” tea years ago.
I’d also gotten so used to using the Hawaii pot (very tight fitting lid) that I’d forgotten what spilling water/tea was all about. I’ve missed watching water spread and creep along my unfinished tea table. The patterns that water takes on wood grain are enchanting.

This is effectively my first tasting of this tea from a small sample I received months ago. It has been kept at about 70% RH with my other shous.

I rinsed the first pot. Second and third were pleasant and subtly dramatic – I haven’t experienced these flavors in a while.
4th steeping has darkened and seems to be improving still. I’m thinking its oaky and there is this sweetness that I can’t peg.

5 g 6 OZ / 180 ML

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I enjoy tea and music.

I am specifically exploring the personal storage and aging of puerh tea. I also enjoy exploring the diversity of oolong, red tea and green tea.
For 10 years I tended to overcomplicate tea consumption and just now have started simplifying, or at least, have been reprioritizing my efforts. My focus has shifted to recognizing how a tea makes me feel instead of its flavor/aroma. I’m not very good at classifying taste and smell anyway (chuckle). My aim on Steepster (currently) is to prevent my experiences from being lost to my forgetful mind.

Equipment and methods:
Hawaii Pot – my favorite clay pot for indulgent sessions of raw puerh. Capacity: 250 ml. Simple design, tight fitting lid. When paired with White Bowl during solo session, I fill about 3/4 way.
White Bowl – glazed clay bowl, 175 ml.
Kettle – 2L clay kettle, typically fired on an electric coil burner. Set to hold just under boil – probably about 200 degrees F.
Storage – I use an old wooden desk with drawers to store and age some teas. Notably, one drawer is for short term. I try holding this to 70 degrees F and 60-70% RH. This drawer offers easy access to puerh samples being prepared for tasting. Most morning sessions will draw from this drawer. I also have long term raw puerh storage that hold solid at 65% RH and a ripe puerh storage that holds at about 70% RH. I’m using wetted clay pebbles to help maintain RH levels. Room temp is generally conditioned to 70 degrees F and humidity is about 50% RH.

Tea rating interpretation:
95 – Medicinal and notably pleasant
85 – Medicinal
75 – Notably pleasant
65 – Unremarkably pleasant
55 – I wouldn’t gift
45 – I wouldn’t purchase
35 – I wouldn’t drink again
25 – Yuk



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