Sunday, February 9, 2020

A Better Cup Of Pu erh Tea

If you had been browsing the internet tea forums and videos on pu erh tea, you would had discovered (recently), that there are many recent articles on pu erh storage.  This is very useful to readers who are residing in temperate countries, where the humidity and temperature are much lower in winter, and these articles had suggested ways to mitigate and store your precious pu erh tea properly for the long term.

As I had mentioned many times, such efforts to age puerh tea, would be rewarding to the tea drinker or collector as aged pu erh tea would have a complexity in taste and aroma after time in storage.  

You would have also noticed that when there are reviews on puerh tea by tea experts, they would normally use a porcelain gaiwan than a Yixing teapot to assess the tea.  Using a porcelain gaiwan is considered a neutral tea ware to brew tea while using a Yixing teapot may affect the assessment of a tea. 

Is a Yixing teapot so magical that it affects the taste of a tea?  Maybe the teapot holds temperature better, the clay could have affected the tea or the tea patina of a seasoned teapot changed the taste of a tea.  

I had posed a question to a tea expert that reviews tea on the internet - if many of your followers (say more than 50%) had over time, transited from using a gaiwan to using a Yixing teapot, should you use a Yixing teapot (on more occasions) to review a tea?...or use a Yixing teapot when you are not reviewing a tea.  

Anyway, the pix above shows a pair of Yixing teapots.  I had bought (about 7 years ago) 4 similar teapots from a Yixing teapot enthusiast in China who had made these teapots from one batch of clay.  The teapot on the right is one of my frequently used teapot for the past 7 years.  I would use it for raw pu erh about 2-3 times a week.  This would suggest that I had more than 500 tea sessions (raw pu erh) using this teapot for these past few years.   I did a few raw pu erh tea comparisons with these teapots last month.  Tea from the seasoned teapot felt more mellow.  I had used newer and older raw pu erh in this test.  Maybe 'mellow' is the wrong word to use.  The pu erh tea, especially the newer ones tasted less astringent while the older pu erh tea has a slightly better mouthfeel in the taste.  These taste comparisons are actually quite subtle and it could be my imagination running wild. 

Does a Yixing teapot brew up a better cup of pu erh  tea?  Yes.    

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