Cold-Brewed Pu erh with a Twist
Your humble pu erh Junky rather enjoys using Yabao for purposes of cold-brewing. Yabao is the branch sprouts from the Camellia sinesis tree. It has a complex taste of oils and spices, producing a clear white liquor. It adds a woody depth to the cold-brew, which rounds out whatever combinations you create on your own. Continue reading
Warm Pu erh, Cold Water
Often fellow pu erh drinkers pay little to no mind to the matter of pu erh’s properties. Food properties is a concept common to Traditional Chinese Medicine, which some postulate to be an outgrowth from Ayurveda. Even in modern nutritionism, there is some understanding that foods produce a certain effect on the body. Continue reading
In these dog days most of us cut down on our consumption of ripe pu erh, favoring the raw stuff. It’s not altogether different from the wine world, where summertime is when people will indulge more in whites than reds. I’ll drink mine at slightly above room temp. The complexities of the brew become more apparent at around that temp. Continue reading
Ice Island– A pu erh Variety
Since we’re on the topic of keeping cool, let’s take a look at the Pu erh called “Ice Island,” aka “Bing Dao,” a place that is neither icy nor an island. Located in Mengku township of Lincang Prefecture, in Xishuang Banna, Bing Dao has outstripped even Lao Banzhang in cost and popularity. Is the hype justified? That depends on you, but before rushing to judgement let’s take a look at Bing Dao if only for our own edification. Continue reading
