Today was all about two Pu-erh sessions.
This morning I began experimenting with enhancing the flavour of loose leaf shou Pu-erh with Chinese dried mandarin peel – I’ll hopefully be posting the results in the next few days.
This afternoon I’ve been steeping the 2012 Bu Lang sheng Pu-erh in my small clay teapot.
I’ve been planning this for a while now – I wanted a good session with it before I put the remainder at the back of the tea cupboard to begin aging. The general idea is to take it out every 18 months or so, and see how it’s coming along.
I simply love the idea that a tea that is already delicious is going to get better and better, and all I have to do is keep it in the dark, dry, and away from naughty stinks.
Chalk one up for the astonishing power of microbiology.