Saturday, February 2, 2008

2007 Silver Thread Pu-er

The first time I brewed this I treated it like a typical pu-er: boiling water with short infusions. It was bitter. This time I treated it like a white tea: water around 175 and infusions starting around 45 seconds. The result was a thick and fruity brew that reminds me of my favorite whites. It has a bit of a tangerine taste and kept going through 6 infusions. It is kind of amazing that this is even a pu-er, it is so different than the typical young raw cake. The tea is similar to the Rishi green tuo cha that I posted about, though this is better tea at a very small fraction of the price.

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