For me it’s three kinds of oolongs, two pu-erhs, a white cake, and a couple of greens.

What’s yours?

  • ∟⊔⊤∦∣≶@lemmy.nz
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    1 year ago

    I’ve been meaning to get a pu’er cake. I usually have earl grey and jasmine green.

    does anyone know how to tell a good pu’er from a shit one?

    • aika@lemmy.zipOPM
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      1 year ago

      I’d say age and smell. If it smells too fishy it’s shit. When it comes to sheng (raw) pu-ehrs aim for older ones. Young shengs tend to be very bitter.

        • aika@lemmy.zipOPM
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          1 year ago

          I’d say older than 3yrs. And sheng as opposed to Shu (ripe). The former is pressed and left to age, and the latter is cooked, speeding up the fermentation process, thus mimicking aging.

          The two have completely different characteristics and taste differently. I’d say Shu is more forgiving in terms of steeping, but on the other hand is a lot heavier in taste, with more umami (fishy flavor)