Thread: Tea anyone ??!!

thought i would give you guys a look at the old tea. cupboard

bela, i have a question for you. you drink pu erh often correct, have you ever experienced the digestive effects that have been talked about with this tea. i ask because i have just noticed the change it has on my stomach, and to the good i might add tonight. i have a problem with lactose, i believe it stems from wheat gluten(haveing to much of it), normally i get ill from it, and not much fun to be around. well tonight was shapeing up to be one of those times, but after drinking a few cups of pu erh, my stomach has settled down quite nicely, and no sulfer taste in my throat. am i alone with this benefit.

The puerh tea is as a medicine in the chinese popular opinion. Of the world teas pu'erh is primary mineral resources. Zinc, potassium, phosphorus, copper, aluminum and fluoride in a privileged place for him. Antioxidant and polyphenol content of green teas is also a champion in the arena. High tannin content of the puerh tea can help to balance certain digestive disorders. I have reflux and I feel like decreased maybe, but primarily value for me is the pleasure of drinking tea.

don't get me wrong, enjoyment is first on the list. but i will have to remember about the pu erh and my tummy from now on.

OK, OK. Thanks for your information.

Here was my choice of the day...

Nice to see some iced tea make an appearance here......

I have a bunch of Pu erh teas, bricks, cooked and uncooked, I believe. I know one of them is valuable. I bought the tea pots made from Yixing clay, all that...Never used them. I bought some pu erh off a well respected, recommended gentleman who sold me tea that had mold on it. Is that normal? He did refund me btw...Anyway, the one's I got, I didn't really care for. It must me an acquired taste? To me, it tasted like aquarium water....? best way I can describe it.

I use a little plastic tea brewer I got at Teavanna for Jasmine green tea (I know, lame) . You put the leaves in, brew, and then set it on top of your cup, It comes out the bottom. I know once I use one of my tea pots, it's dedicated to that tea...

So, Is it my palate? or what...? with the Pu erh, Any recommendations? I have quite a few, I'll have to put a list together. Some, still sealed may by 12 years old, maybe older...

i may be wrong but pu erh is one of those you either love or hate. myself i like it, i would love to see what you have and the years more so out of curiosity, and if some horse trading. am happen, hey bonus

No real need to worry about the pot becoming dedicated but I would avoid putting flavoured tea in yixing. Seasoning a pot just by brewing tea takes a lot of tea, play around with different teas in different pots. If it gets to the point you can taste the previous teas, boiling up the pot in clean water will clear things out again.

There's a lot of nasty pu-erh out there. Cooked/shu often has that aquarium water thing going on, rinsing it can sometimes help. I've had a few shu's that can be palatable if I rinse them 3 or 4 times with boiling water but many are just crap to the core. There are of course some gems out there, Menghai factory shu 5 or more years old tends to be a fairly safe bet which will have started to lose the processing tastes.

If you want to try the good stuff I'd recommend getting a small amount of well aged sheng, 15/20 yrs+ from a reliable vendor, and sticking it in yixing or a gaiwan. Nada, Tim & Guang are pretty safe bets but strangely Guang looks to be out just now:
1985 Loose Menghai 8582 Raw Puerh
Aged Puerh Tea - naturally aged puerh teas - Puerh / Puer / Wuyi Rock Tea Specialists - The Essence of Tea