Tuesday, August 04, 2009

Boiling Puerh



After drinking 2 days straight on the 90s Tibetan puerh, I think it was pretty exhausted.... will I just discard it? Why not try something the Tibetan will do - Boiling it. Only without adding yak butter and salt.

Boiling puerh is a traditional way of drinking tea in the mountain of XiShuangBanna. Village Elders usually drink the boil soup after a day of work, companying a nice green tobacco.

The boiled soup tasted like classic black Assam tea. Warm and welcoming.

6 comments:

Steven Knoerr said...

Toki, how many steeps did you get out of the boiled pu?

toki said...

Hi Steven. I got only one solid shot out of it, after I brewed it in a yixing (who knows how many steeps) until the color was clear. Nice to see you here : ) T

teatimer said...

Thats the second time I heard someone call tea "soup". Interesting...

MarshalN said...

I think one reason they boil the tea is because altitude there is high -- if you don't boil it the water isn't really hot enough.

RTea said...

Regarding altitude, I wonder if - aside from taste - tea is salted to change the boiling point as well.

Toki, good call on not adding the rancid yak butter.

Bill said...

Awwh! I was hoping that you were going to boil it and add butter and salt! Ok ok, I haven't done it myself. I knew about the boiling part and some minorities. I have seen shupu boiled this way but never Sheng. There is a vid on youtube which shows the boiling method in a gongfu type ceremony. Again, great post!

 
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