#sheng puerh

[cheesedtoteawithyou]

Teasesh at my bf's place! A nice sweet floral-ish/ pastry-like Sheng Puerh.

Kitty approved!

[artemille]

2004 he yang cake from hayslon tea, only described as “huge leaves”

thick, loosely pressed cake. i can wiggle the leaves off with ease. cooling, herbal. it’s smooooooooth. most of the tea at hayslon has a very similar house flavor, but it’s all pretty tasty.

[meeshnut]

🍃 Sister AI’s “Everyday” Raw Puerh from JTH

Obsessed. It makes my ADHD brain work a bit better. I am just doing laundry almost as soon as it’s ready. 😳

Nara (named by @redsixwing 😘 ) and currently unnamed monkey tea pet are enjoying themselves immensely! 🦌 🐒

LOOK AT THIS LEAF!

[apoostrotea]

2021 Long Tang Old Tree | Raw Puerh | Yunnan Sourcing

This sheng greets you with a surprising smoky camphor note for its young age. The aroma is sweet, with a touch of beets and plums. The flavor profile is herbaceous, sweet, and fruity, with a hint of hay. There’s almost a sugary quality to it. These unexpected flavors continue to unfold each sip with little bitterness despite its youth.

★ ★ ★ ★ ☆

[daishimavt]

3 New Teas【Chat & Tea】2 Misty Peaks and raw liubao moacha

[litrsen]

I will perform the first anthem

on the site

shash

[braidedribbon]

Finally feeling healthy enough that I want to drink tea again.

[alexpuerhtea]

Шен Пуер Менку Гу Хуа Сян "Аромат Долини Квітів", 2015 рік ✨Ексклюзив

Аромат чаю ніжний, злегка солодкуватий з нотами сушених яблук, ягідною кислинкою та меду. Фруктово-медовий смак із квітковими нотами. Післясмак наповнений різноманітністю сухофруктів. Дуже легко п'ється. Впливає м'яко, концентрує та надихає

200g / очікується

Замовити: Telegram

[pourtals]

feeling very sleepy today — was hard to sleep last night between the strawberry full moon and a stuffy nose

drinking raw puerh because i find it has a medicinal vibe. i mean this in the best way. cleaning my insides because covid finally got me :((

la sombra by white2tea

[qaantar-tea]

Dipping into some older samples, some of which seem like mostly dust particles now... 1997 Yi Liu Ye Sheng. Going to play some games this morning and NOT stream. Will be streaming later, i think I'm going to boot up FL Studio and refamiliarize myself with it... #tea #puer #puerh #flstudio https://instagr.am/p/Cozcxk4OWzo/

[prismatic-melody]

hi bestie, as someone who considers their tea knowledge level very high, I have a few notes:

the English custom of adding milk or sugar to tea is a result of the leaves being old and stale after months aboard ships in transit from China.

speaking of China, the reason tea is grown in India at all, and this is relevant because all types of black tea you mentioned save for lapsang souchong (I'm not counting earl grey since it's a blend) are Indian, is because britain sent in a spy to learn the production and horticulture of tea and steal the plants to grow in India. most tea types in China, including black tea, are made from camellia sinensis var. sinensis, a smaller leaved variety, with a few exceptions like Puerh tea in Yunnan which is made from camellia sinensis var. assamica, and Dian Hong, a black tea also from yunnan (also assamica)

which variety could britain get their hands on? Assamica. Thus, Britain rewrote the history books and many people today think that "Assam" black originates from northeast India and "Ceylon" (which is still assamica, to be noted) originates from Sri Lanka, which they do not. All tea plants are native to china, even Japanese tea which was more sociably aquired.

Back to additives: Traditionally, tea is drank as a product made from whole leaves, with no additives whatsoever. Besides the historically stale leaves I mentioned earlier, the reason tea needs any additives in the first place to reduce bitterness is because of the broken leaves and fannings in tea bags, which overextract incredibly quickly and become bitter. In Chinese tea, there is a tannic aspect to specifically black tea yes, but it's quite mild and serves to add to the character of the tea. Jin Jun Mei, Qimun, and Dian Hong are all lovely, smooth black teas when drunk straight due to their unbroken leaves. Another indicator of additives to tea being a quite recent invention is the fact that white, yellow, green, oolong, yancha, sheng puerh, shou puerh, and heicha are all drank straight. Hongcha (red tea, the original name for 'black' tea, named so because China's greater knowledge of tea processing led to classification primarily based off of the color of the teas Liquor rather than its leaf, and come on a large chunk of black tea leaves aren't even black, nor is hongcha as dark as heicha, dark tea, in liquor OR leaf) is too, of course, in its quality form black tea is not a bitter, unpleasant drink that needs to be fixed, it is richly sweet and malty and warming and delicious all on its own.

Moving on: White, green, and black tea are not made from different parts of the same plant, they are all made from the freshly sprouted leaves of the tea plant. There are a variety of picking standards within those categories, yes, but all sorts of picking standards are used to make all styles of teas. for instance, a highly restrictive picking standard like buds only applies to both silver needle, a style of white tea, and Jin Jun Mei, a style of black tea.

You're entirely correct that factors like terroir and the picking standard impact flavor, but none of those matter if you're drinking tea bags filled with broken leaves and drowning them in milk and sugar.

As for brewing temperature: black tea is almost always boiled, yes, (though there are styles that are commonly brewed at lower temperatures), but all high quality white tea is usually boiled as well. Green tea usually has more temperature variation, but high quality greens can handle being boiled and often taste delicious brewed that way! (a notable exception to this is Japanese green tea, which is almost never boiled, and in the case of Gyokuro brewed at temperatures as low as 40 degrees celcisus).

At the end of the day, though, your core point is entirely correct: the best way to brew tease the way that tastes best to you. It's just important for me to point out that the reason additives like lemon or salt are even being considered in the first place is because the tea is bad, and it's flavor needs to be covered up rather than enjoyed fully.

There is easy low hanging fruit here, especially about the US and salty tea. And I'm so SO tempted.

But also I'm super in to tea and I'm bored.

The perfect cup of tea is how you want to drink it, and if you do not LIKE tea then drinking it a different way, or a different kind of tea, vastly changes it.

A pinch of salt makes things less bitter, this trick also works with coffee. But other things that affect taste are tempriture, length of time it brews, where the tea was grown, the climate, the soil, and how big the leaves are. Some of the cheapest tea has little more than dust in the tea bag while more expensive teas you will notice have more structure to the leaves.

Tea brewed in colder tempeitures needs longer and creates a different taste. It may require more tea to get the specific flavour you want, and generally it is less bitter for it. Similar thing to spices where if you cook them, use them hot, toast them first, etc, you get a different set of flavours to using them cold.

Like wine, tea can have lots of flavour profiles and colours. Assam for example is very dark, malty, and strong, it can get quite bitter. Ceylon is much lighter. Darjeeling is good with lemon, but Assam is better with milk, in my humble opinion. Lapsang Sushong is very smokey. Earl Grey

Most people will drink a mix. English breakfast is usually a mix of Assam, Ceylon, and Kenyan. Earl Grey is flavoured with bergamot.

White, green, and black tea all come from the same plant, just different parts of it, treated differently. Black tea can take a higher tempriture, but boiling water on green and white tea will scorch the leaves and make it very bitter. Agitating the tea can also have this effect as it releases more tannin.

As a general rule there is a tea for everyone, and a way to drink it that you will enjoy, whether that's hot, cold, mixing it with spices, flavourings, fruit, milk, sugar, lemon, and yes, even a pinch of salt.

I would not, however, recommend tea that has been in the Boston harbour.

[cheesedtoteawithyou]

Lil Prague Tea Bloggin:

Todays stop: Banna House - Čajová komnata. Guys. If you're ever in Prague, make this tearoom one of your priorities! I have to say, it was more of a teashop? But did it leave an impression! It was mostly filled with ceramics, but there was also a table for sitting, tea master lady seated us and gave us two free tea degustations. She started talking about Xishuangbanna, a province in Yunnan, where she's from.

First degustation was a puerh- Ziya Dashu Shengcha. My god, never thought I'd ever enjoy a puerh this much, it was sweet! Yes, you heard me right, I quickly told the lady that I have never tasted a better puerh in my life, she explained a lot of tea lovers are very mistaken with puerhs. Apparently the natives, where she's from, very much enjoy sweet teas - "life is bitter, why should the tea be too". Changed my life with that sentence ngl. Puerh was mellowish, sweet, honey aftertaste!

Second tea- Manwa Yesheng Yabao. Such a sweet white tea, I somehow tasted a slight lychee lemonade and roses. Best white tea ever!

The ceramics were pretty cheap, staff was attentive, teas tasted amazing. All in all, 10outta10yall.

[artemille]

hihi! i’m arty.

i’m into decorating my home; particularly working on my room, the tea room, and dungeon; collecting super dollfie and other toys, tokoname and yixing teapots, puer tea cakes, pillows shaped like other things, kaweco sport pens, perfumes, and most recently heady glass. i have two adorable shihtzus, and a newly adopted western hermanns tortoise.

i’m your typical disabled agender femme; pansexual; non-monogamous for well over a decade. trying to find a new happy place on the internet 🤗

[meeshnut]

I tried a new brewing method for this Purple Beauty Sheng Puerh.

So first. I did a wash steep and a lil’ steam in the gaiwan before plonking it right into the strainer.

From there it’s like doing a pour over coffee.

100°-90°C just long enough for the water to pass through the tea into the pitcher.

I’m really impressed with this method. It really enhances the session experience with this tea since it reduced the margin of error. Even a flash steep could make this tea almost too astringent.

Also I drank two liters of this tea and was definitely tea drunk by the end of the session.

[apoostrotea]

2022 Inverse | White2Tea | Fu Heicha

Not to be silly, but I cannot recall if I’ve reviewed this one yet!

This delightful blend of Heicha and Sheng Puerh, adorned with the infamous Fu Zhuan aka Golden Flowers, exudes strong, invigorating energy. The aroma is youthful, with hints of green wood, fresh fruit, and sugar. Each sip reveals a sweet, juicy flavor that intensifies with each steep, as the liquor deepens in color. It's like tasting the essence of a sunlit orchard, where the sweetness and vibrancy grow with each passing moment, leaving you both energized and enchanted. This tea is distinctly APPLE to me… and doesn’t bother my stomach as much as some fu zhuan does. Still, don’t drink on an empty stomach or with a gluten intolerance.

★ ★ ★ ★ ☆

[daishimavt]

Tea w/ Glitch【Chat & Tea】Trying some black & white teas!