|"As good as it gets for a well-rounded tea. Versatile and never bitter."|
Yes, I do. Puer (sometimes spelled "puerh" or "pu'er") tea, from the right source, is a wise investment. Not only does it keep forever (if you don't drink it), it's easy to brew, and there is so much flavor in the leaves, they can be brewed again and again and again.
Big, whole leaves are compressed, and composted down and down, until they are small and black in appearance. Before brewing, Canton Tea Co. (CTC) recommends "rinsing" them in a splash of almost-boiling water which is then discarded, before re-infusing the leaves. Once unfurled and brewed, the leaves grow huge and brown-green. It looked like I had a tangled web of seaweed in my pot. But it sure didn't taste like seaweed!
I recommend CT as a source for your puer, if you like puer. I have tasted puers from less knowledgeable sources and I thought I was drinking hay water. But this crop from CT is puer as it should be.
It is full and bright and robust, posessing a flavor that only gets deeper the longer you brew it. It's impossible to get bitter tea from a good puer like this. Truthfully, you can get just about any flavor tea out of a cake of Beeng Cha. Brew it for two minutes, and you have a mild, darjeeling-like cup. Brew it for five, and it's like an oolong. Brew it for 10 or more, and you've got all the gusto of a fine Assam without bitterness or acidity. It's an all-in-one tea ..perhaps the only tea you'll ever need to have in your cabinet. I rate it a 10.
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