It was a warm afternoon followed by a thunderstorm, I was wondering if my sheng pu'er biscuit turned any easier to peel and prepare because of the higher levels of humidity in the air. This is a tea I usually reserve for colder days, but I was looking forward to tasting it in today's weather that resembles the tropics where it is most ideal for longer term pu'er storage.
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| Flaked sheng pu'er leaves from a 200 years old tree |
Already, the first pieces came off very easily by hand. I continued working on the edges that present the easiest parts for peeling. Hard and messy work that explains my rarity in drinking this tea and a neglected Meng Chen style, canon-spouted tea pot that is well suited for this tea.
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| Tea is almost ready |
The movement of the water level close to the spout helps me determine when infusion is complete. The brew is a transparent golden liquid with a more distinct fruity note that was not picked up before. Indeed, no two tea sessions can ever be the same!
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