Japanese gyokuro is the stuff you want if you want to get boosted. Gave some to my caffeine resistant brother and he was like "damn I feel like I just hit a whole Monster". Also with Japanese tea you drink the first steep, it's where all the psychoactivity is at and the second is where the deep green polyphenol action is.
The way I typically do this is I brew some tea gongfu style for like four to five steeps, I then use those tea leaves and brew a larger pot for my thermos and steep it for about 3 and 1/2 to 4 minutes depending on the tea and how many times I have already steeped it. Hope this helps!
A good quality matcha is my go-to. Somehow energizing and relaxing and helps me focus better. Its great if you want an easier time getting into a flow state. I also found it helped a ton for my adhd before I was diagnosed and medicated
also recommend trying yerba mate for a good energy and focus tea, south american tradition rather than chinese so a different experience but ultimately just another way to enjoy tea
Seconding yerba mate. I started out with it and got into tea with the rationale of "Well, I need to get the most use out of my electric kettle" and still regularly go for it. It reminds me of raw pu'ers in a lot of ways- fairly green flavor but with a nice bitterness and a LOT of caffeine by comparison. Actually, I use it specifically for days when my work schedule requires I come in a few hours early.
On todays episode of "things that make my hobby sound like drug dealing" Recommending what strain and preparation helps me concentrate and get stuff done the most
What tea would you recommend for making kombucha? I'm looking for a green or black tea that's relatively inexpensive but still good quality. It doesn't have to be the best because it is an ingredient.
I might be reaching here, but could you assist me in find or recommending a good English translation of The Art of War? Thank you for any assistance you maybe able to provide. Really enjoy your videos they have opened my world up to the many different teas, the culture, and much more.
I love teas, but i know very little about Chinese varieties (im more familiar wirh Indian and Sri Lankan tea). One of the problems i have when buying Chinese teas is, well, the language barrier for one, but also that I'm really sensitive to bitter flavors. Most Chinese teas aren't the sort of thing you put sugar and milk in so I just end up avoiding them because i don't know what to get. Donyou have any suggestions for a nice mellow Chinese tea that wont taste bitter to me? (If it helps, i hate chocolate because it tastes bitter to me. Also my favorite "no milk" tea is Makaibari estate Darjeeling, usually Autumnal flush or 2nd flush if I'm feeling "fancy"). Thanks either way!
I know this is a very stupid question. But I have just ordered my first Pu'uh tea cake. And I was wondering what the best way to store it long term is?
It's funny, I got my sampler this weekend and did not like the raw pu-er the first time I made it. Did the second one last night at a bit of a higher temp, enjoyed it significantly more! I still prefer the flavor of the cooked pu-er orange, but the raw is growing on me!
What about ripe puerh? Doesn't it help you get energy and get things done? I'm exploring for myself now, enjoying a 2009 ripe pu erh and, a nice Da Hong Pao, and Tieguanyin.
So that's the reason why I feel so energetic after 8 servings worth... That's almost what, 600 to 800 mg caffeine because I used constant boiling hot water for this? As I'm typing this out, I feel caffeine kicking in and I'm doing a lot of shenanigans as a result. All jokes aside, pu'er tea is amazing and the flavor profile is delicious.
you mention that oversteeping can make it bitter, but with other teas why do many small steeps instead of one longer steep? (or even one short kne for fragrance, as you say, and then one longer one to concentrate it). Surely it's the same end result?? Sorry, I'm not a tea or coffee drinker, just very curious!
Tea develops in stages. In the western/euro style of brewing, we just kinda extract it all at once and you get the full flavor of the tea in one cup. When you take time and do these small steps like he's doing here, you share slowly unlocking every note with every steep. Notes come and go, keeps the tea experience very fresh with every sip, I highly recommend it if you ever decide to try tea
We’re constantly getting new shipments in - every week or so. We do have a few raw pu’ers in stock tho - check the website and go to the menu by clicking the three bars in the top left
We have a 2003 pu'er tea cake in a box, the cakes iself has elephant art pressed onto it, and tree art on the rear side? We've googled it but cant find any pu'er tea cake with art on it like ours, its a big 600gram one, and we have no idea what its worth?
$50 is presumably the lowest but some can cost more than $25,000. Trying to obtain authentic pu'er tea is gonna cost so much that it's not worth the price most of the time unless you're able to find some that is less than $100 since the kind of high quality pu'er tea is gonna be rather expensive to even get your hands on.
Careful people sometimes when i drink a lot (a liter? Hard to keep track) on an empty stomach i feel like i hit the blunt. Seriously. Do what you will with that information
in China my tea friends do boiling for like 5-10 seconds. Maybe a bit longer in the beginning if the tea is tightly packed but they do very short steeps and that keeps the bitterness down. But you can also back off the temperature as well and that will work
Mine! I get these from the farmers in Yunnan - you can check out my raw pu'er choices here jessesteahouse.com/collections/black-teas-puerjessesteahouse.com/collections/black-teas-puer
