LogFAQs > #934791082

Today's tea: 1 pint of rebrewed oolong. 1 cup earl grey + cream/sugar, 1 pint Puer. So the rebrewed oolong had a bit of the old/stale taste given that it sat around for a night. Not very good, but when the tea cool downed, it was a lot more agreeable. Earl Grey tea bags practically ran out now. After vacation, I'll bring to work my box of yorkshire gold teabags that I practically never touch. I feel like no one's going to stick to it, given that it overbrews really easily and becomes kinda awful.

I have in stock 3 different things of Puer. Busted out the western audience marketed one. It's still ok, and better than the other puer I've tried. It's got some other herbs/garnishes and orange flavoring, but I give the tea a rinse to wash away most of the orange flavoring. I don't know how to put it's taste into words. You could probably fool someone that it's not tea?

So Puer FYI; it's is a fermented tea, well known in China, not so much in the west. Can be described as an acquired taste. There's 2 kinds, unripe, which takes several years of aging for it to be palpable (and thus, is expensive if it's not poor quality), and ripened, utilizing a modernized technique to greatly speed up the aging. Flavor is described as complex/earthy/woody, and can vary wildly based on it's age. Also, known for a fishy taste/smell, which can be overpowering if not repulsive, if it's not aged well enough.

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Your palace may last forever, but my yurt can go anywhere.