I picked up a couple pieces of this 2003 Fang Cha Pu-erh at Teahouse Kuan Yin a couple of weeks ago. I don’t believe I’d ever seen pu-erh in tiny squares before. They are about an inch and a half wide.
They brew into a wonderful, sweet pu-erh that lasts for at least six infusions. Each infusion tastes better than the last, releasing more of the flavor and character of the tea.
Part of the appeal of these small pieces was that they are the perfect size for my yixing tea thermos. So all I have to do is toss one in with boiling spring water on the way out the door in the morning and then I have tasty tea all day, each time I add water. I am not one to spend any more time getting ready in the morning than is absolutely necessary, so I like the convenience of this way of tea.
One thing I found interesting was that the character on the front of the little package is 檟, which in Pinyin is “jiǎ,” an old term for the camellia sinensis bush.
Possibly Related Posts:
Continued From On Tea Evangelism – Part 1 The Los Angeles Times recently ran an article “Finding a haven at Tea Habitat, Alhambra’s secret shop for tea geeks.” That business and vendor overlap with a tea type that does occasionally come up in media sources, Dan Cong oolong; with the … Continue reading
I wanted to write a short opinion-oriented post for T Ching for once; to get away from the interviews, research, and topic-summary themes. I talk a lot about tea; why not cover how that goes? Google + ending had me thinking quite a bit about social media, but I’ve posted … Continue reading
It’s already spring, and suddenly, many of us are realizing that 2019 is well underway. So what’s trending in the health world this year? In 2019, trends in health and wellness are all about reconnecting with our senses. Whether it be a cup of herbal tea or bathing in the green glow of a forest, [...]