South of the Clouds

clay teapot on a tea boat

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.

sheng Pu-erh tea

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.

a cup of sheng Pu-erh tea

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.

sheng Pu-erh tea in a clay teapot

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8 Responses to South of the Clouds

  1. Patricia says:

    Eager to hear how it turns out. I found the dried mandarin peel at my Chinese Market! I’m not going to do anything with it until I hear about your experiment!

    Liked by 1 person

  2. chesserstea says:

    I hope you still like Taiwanese tea 😉 However, I’ll throw a little caution to winds and fuel the fire of your pu’erh interest – Peter Stanik’s channel on youtube is a fascinating series on pu’erh in Yiwu. It accompanies a book as you can see from the video descriptions. This is my favourite instalment: https://www.youtube.com/watch?v=r0_hz3Hz-w4

    Liked by 1 person

  3. Tea ia all about time and season. Depending on how you feel and the wether etc kind of determines what you drink. For example in winter you kind of lean towards Pu’er or other warmin tea, while a spring morning might see you drinking a Spring Tie Guan Yin. If you have the flu have some Shou Mei white tea. Always good to alternate teas, otherwise you just get sick of it.

    Liked by 1 person

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