Pu'er Tea

[Don]

Yes, she always makes me a cup and things happen. I am not sure of the correlation, could be other confounding factors.

 

 

 

Don You speaking from experience? B)

 

 

 

 

Mike, your Pu'er is raw or cooked?

 

- Tim

 

Tim just buy some so we can share a cup and see what happens??

 

Look out, you have to be careful with that stuff. If it makes you feel too healthy and the missus not around? Get you blood flowing, now what?

[chilton747]

 

Also one needs to realize the difference between cooked and raw pu'erh. Pu'erh is cooked to bring out the taste and body quicker than raw. The raw takes many years for this. The difference is that the longer ther raw ages then the much more beneficial for the body. This also makes it much expensive. The cheaper pu'erh is the cooked but the benefits to the body are less than that of aged raw pu'erh. Trust me.

 

I tend to agree with you on this, Charles, but many experts say the only real difference is in taste and "smoothness".

 

I've had sheng (raw or green) Pu'er that had been aged for 70 years; the taste and texture was incredible. I'm sure there are other intangibles, but the "cooking" process (which isn't really cooking at all, by the way; it's a recipe for rapid but carefully controlled fermentation) mimics the aging process exactly. In fact, almost all agree that the shu (cooked) process is more uniform and gives more consistency.

 

The major difference, of course, is that sheng Pu'er has been appreciating more rapidly than Shanghai real estate. One of my associates in Nanning has sheng Pu'er that is worth thousands of DOLLARS per pound! People are buying it as a hedge against inflation and many are making it the cornerstone of their retirement portfolio. Shu is appreciating rapidly as well (my wife has some 2001 shu that she won't sell because the price is going up so fast!) but not like sheng.

 

I feel safer drinking shu as I wouldn't feel good about myself if I found out I had consumed a cake that was worth more than my car. THAT would make me throw up in my mouth a little bit...

 

P.S. It was interesting to learn that the process for shu Pu'er was perfected in Guangxi. There is a tea still being processed in this way and available in Nanning. It's called Liu Bao and it's from the original recipe. It's not as refined as Pu'er and it doesn't taste as good, either.

 

You are so right about the price of the raw tea. My wife bought out a store full of the stuff a while back after the news in China said the price was going way up. We have a small room full of it and she won't sell

I knew about the "cooked" process but "cooked" was easier to say

I bet you felt honored to taste raw pu'erh 70 years old. I have heard of that stuff going for thousands of dollars for just a 500g's worth.

Man are we lucky or what to have our wives???????????????

[Don]

 

Also one needs to realize the difference between cooked and raw pu'erh. Pu'erh is cooked to bring out the taste and body quicker than raw. The raw takes many years for this. The difference is that the longer ther raw ages then the much more beneficial for the body. This also makes it much expensive. The cheaper pu'erh is the cooked but the benefits to the body are less than that of aged raw pu'erh. Trust me.

 

I tend to agree with you on this, Charles, but many experts say the only real difference is in taste and "smoothness".

 

I've had sheng (raw or green) Pu'er that had been aged for 70 years; the taste and texture was incredible. I'm sure there are other intangibles, but the "cooking" process (which isn't really cooking at all, by the way; it's a recipe for rapid but carefully controlled fermentation) mimics the aging process exactly. In fact, almost all agree that the shu (cooked) process is more uniform and gives more consistency.

 

The major difference, of course, is that sheng Pu'er has been appreciating more rapidly than Shanghai real estate. One of my associates in Nanning has sheng Pu'er that is worth thousands of DOLLARS per pound! People are buying it as a hedge against inflation and many are making it the cornerstone of their retirement portfolio. Shu is appreciating rapidly as well (my wife has some 2001 shu that she won't sell because the price is going up so fast!) but not like sheng.

 

I feel safer drinking shu as I wouldn't feel good about myself if I found out I had consumed a cake that was worth more than my car. THAT would make me throw up in my mouth a little bit...

 

P.S. It was interesting to learn that the process for shu Pu'er was perfected in Guangxi. There is a tea still being processed in this way and available in Nanning. It's called Liu Bao and it's from the original recipe. It's not as refined as Pu'er and it doesn't taste as good, either.

 

You are so right about the price of the raw tea. My wife bought out a store full of the stuff a while back after the news in China said the price was going way up. We have a small room full of it and she won't sell

I knew about the "cooked" process but "cooked" was easier to say

I bet you felt honored to taste raw pu'erh 70 years old. I have heard of that stuff going for thousands of dollars for just a 500g's worth.

Man are we lucky or what to have our wives???????????????

 

Yes, we are lucky, in about 2 hours i will be even more lucky. Our oldest is only 8 years old now, but already developing a nice flavor. The color is so different. Looks so much like a dark red wine than tea. The taste is very different. I have only drank it once, so I am not sure how much I like it yet ( I feel that the taste will turn into a very good taste for me). The cooked tea i like, so as the raw ages it will change to. I figure i really need to give it 10 years before drinking the raw, 20 years before the flavor is fully developed.

[chilton747]

 

Also one needs to realize the difference between cooked and raw pu'erh. Pu'erh is cooked to bring out the taste and body quicker than raw. The raw takes many years for this. The difference is that the longer ther raw ages then the much more beneficial for the body. This also makes it much expensive. The cheaper pu'erh is the cooked but the benefits to the body are less than that of aged raw pu'erh. Trust me.

 

I tend to agree with you on this, Charles, but many experts say the only real difference is in taste and "smoothness".

 

I've had sheng (raw or green) Pu'er that had been aged for 70 years; the taste and texture was incredible. I'm sure there are other intangibles, but the "cooking" process (which isn't really cooking at all, by the way; it's a recipe for rapid but carefully controlled fermentation) mimics the aging process exactly. In fact, almost all agree that the shu (cooked) process is more uniform and gives more consistency.

 

The major difference, of course, is that sheng Pu'er has been appreciating more rapidly than Shanghai real estate. One of my associates in Nanning has sheng Pu'er that is worth thousands of DOLLARS per pound! People are buying it as a hedge against inflation and many are making it the cornerstone of their retirement portfolio. Shu is appreciating rapidly as well (my wife has some 2001 shu that she won't sell because the price is going up so fast!) but not like sheng.

 

I feel safer drinking shu as I wouldn't feel good about myself if I found out I had consumed a cake that was worth more than my car. THAT would make me throw up in my mouth a little bit...

 

P.S. It was interesting to learn that the process for shu Pu'er was perfected in Guangxi. There is a tea still being processed in this way and available in Nanning. It's called Liu Bao and it's from the original recipe. It's not as refined as Pu'er and it doesn't taste as good, either.

 

You are so right about the price of the raw tea. My wife bought out a store full of the stuff a while back after the news in China said the price was going way up. We have a small room full of it and she won't sell

I knew about the "cooked" process but "cooked" was easier to say

I bet you felt honored to taste raw pu'erh 70 years old. I have heard of that stuff going for thousands of dollars for just a 500g's worth.

Man are we lucky or what to have our wives???????????????

 

Yes, we are lucky, in about 2 hours i will be even more lucky. Our oldest is only 8 years old now, but already developing a nice flavor. The color is so different. Looks so much like a dark red wine than tea. The taste is very different. I have only drank it once, so I am not sure how much I like it yet ( I feel that the taste will turn into a very good taste for me). The cooked tea i like, so as the raw ages it will change to. I figure i really need to give it 10 years before drinking the raw, 20 years before the flavor is fully developed.

Your chronology is right on the mark Don.

[DMikeS4321]

 

Also one needs to realize the difference between cooked and raw pu'erh. Pu'erh is cooked to bring out the taste and body quicker than raw. The raw takes many years for this. The difference is that the longer ther raw ages then the much more beneficial for the body. This also makes it much expensive. The cheaper pu'erh is the cooked but the benefits to the body are less than that of aged raw pu'erh. Trust me.

 

I tend to agree with you on this, Charles, but many experts say the only real difference is in taste and "smoothness".

 

I've had sheng (raw or green) Pu'er that had been aged for 70 years; the taste and texture was incredible. I'm sure there are other intangibles, but the "cooking" process (which isn't really cooking at all, by the way; it's a recipe for rapid but carefully controlled fermentation) mimics the aging process exactly. In fact, almost all agree that the shu (cooked) process is more uniform and gives more consistency.

 

The major difference, of course, is that sheng Pu'er has been appreciating more rapidly than Shanghai real estate. One of my associates in Nanning has sheng Pu'er that is worth thousands of DOLLARS per pound! People are buying it as a hedge against inflation and many are making it the cornerstone of their retirement portfolio. Shu is appreciating rapidly as well (my wife has some 2001 shu that she won't sell because the price is going up so fast!) but not like sheng.

 

I feel safer drinking shu as I wouldn't feel good about myself if I found out I had consumed a cake that was worth more than my car. THAT would make me throw up in my mouth a little bit...

 

P.S. It was interesting to learn that the process for shu Pu'er was perfected in Guangxi. There is a tea still being processed in this way and available in Nanning. It's called Liu Bao and it's from the original recipe. It's not as refined as Pu'er and it doesn't taste as good, either.

 

You are so right about the price of the raw tea. My wife bought out a store full of the stuff a while back after the news in China said the price was going way up. We have a small room full of it and she won't sell

I knew about the "cooked" process but "cooked" was easier to say

I bet you felt honored to taste raw pu'erh 70 years old. I have heard of that stuff going for thousands of dollars for just a 500g's worth.

Man are we lucky or what to have our wives???????????????

 

Yes, we are lucky, in about 2 hours i will be even more lucky. Our oldest is only 8 years old now, but already developing a nice flavor. The color is so different. Looks so much like a dark red wine than tea. The taste is very different. I have only drank it once, so I am not sure how much I like it yet ( I feel that the taste will turn into a very good taste for me). The cooked tea i like, so as the raw ages it will change to. I figure i really need to give it 10 years before drinking the raw, 20 years before the flavor is fully developed.

Your chronology is right on the mark Don. B)

 

The only issue you will face is whether or not to drink the tea in 20 years when it's fully aged. It will doubtless be worth thousands of dollars...

 

Have a Happy Thanksgiving.

[chilton747]

 

Also one needs to realize the difference between cooked and raw pu'erh. Pu'erh is cooked to bring out the taste and body quicker than raw. The raw takes many years for this. The difference is that the longer ther raw ages then the much more beneficial for the body. This also makes it much expensive. The cheaper pu'erh is the cooked but the benefits to the body are less than that of aged raw pu'erh. Trust me.

 

I tend to agree with you on this, Charles, but many experts say the only real difference is in taste and "smoothness".

 

I've had sheng (raw or green) Pu'er that had been aged for 70 years; the taste and texture was incredible. I'm sure there are other intangibles, but the "cooking" process (which isn't really cooking at all, by the way; it's a recipe for rapid but carefully controlled fermentation) mimics the aging process exactly. In fact, almost all agree that the shu (cooked) process is more uniform and gives more consistency.

 

The major difference, of course, is that sheng Pu'er has been appreciating more rapidly than Shanghai real estate. One of my associates in Nanning has sheng Pu'er that is worth thousands of DOLLARS per pound! People are buying it as a hedge against inflation and many are making it the cornerstone of their retirement portfolio. Shu is appreciating rapidly as well (my wife has some 2001 shu that she won't sell because the price is going up so fast!) but not like sheng.

 

I feel safer drinking shu as I wouldn't feel good about myself if I found out I had consumed a cake that was worth more than my car. THAT would make me throw up in my mouth a little bit...

 

P.S. It was interesting to learn that the process for shu Pu'er was perfected in Guangxi. There is a tea still being processed in this way and available in Nanning. It's called Liu Bao and it's from the original recipe. It's not as refined as Pu'er and it doesn't taste as good, either.

 

You are so right about the price of the raw tea. My wife bought out a store full of the stuff a while back after the news in China said the price was going way up. We have a small room full of it and she won't sell B)

I knew about the "cooked" process but "cooked" was easier to say

I bet you felt honored to taste raw pu'erh 70 years old. I have heard of that stuff going for thousands of dollars for just a 500g's worth.

Man are we lucky or what to have our wives???????????????

 

Yes, we are lucky, in about 2 hours i will be even more lucky. Our oldest is only 8 years old now, but already developing a nice flavor. The color is so different. Looks so much like a dark red wine than tea. The taste is very different. I have only drank it once, so I am not sure how much I like it yet ( I feel that the taste will turn into a very good taste for me). The cooked tea i like, so as the raw ages it will change to. I figure i really need to give it 10 years before drinking the raw, 20 years before the flavor is fully developed.

Your chronology is right on the mark Don.

 

The only issue you will face is whether or not to drink the tea in 20 years when it's fully aged. It will doubtless be worth thousands of dollars...

 

Have a Happy Thanksgiving.

To be honest, we are saving it for our old age but not necessarily to drink.

 

Hope you had a great day