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Bergamot orange makes Earl Grey.
I guess the easiest way to figure the different pairings are different concentrations of materials. Lemon being wildly different from meon, etc.M.I think Malic acid reacts poorly with water, specifically. I can’t drink plain water after an apple without it going off.
M.I’m not certain. A regular starter is created either with a culture introduced to it by hand (another starter or a bacterial/yeast mixture) or by exposing your would-be starter to the air. The fun part of the latter is that you can create a very unique, local starter. A blog I have read on the subject shared the author’s experience on making their own starter which resulted in all their bread tasting similar to Goldfish crackers.
Puer contains yeasts and other things, but I don’t know if any of it will cause leavening.M.Agreed with both of you. I actually searching for a good steeping mug myself, as I think they’d produce better tea than my current mug + tea ball set up.
I suppose the convenience is there, as it’s pre-measured. Not everyone wants to measure out tea, though I don’t think it takes much effort. I do need to get myself a small scale for the work desk, though. I keep putting that off.
I think this product is trying to bank on the appeal of being “clever” looking. Most modern people (that I know) are very neophillic. If an old way exists, they will invariably select the new because it is new.
M.
Aha! I skipped over an article (the very introductory one, it seems). It appears that pu’er leaf handing is almost “anything goes” so far as to how it’s handled. Some places bake, twist, oxidize, etc.
This appears to regard shu.
Sheng, however, I still wonder how it is processed (if there is a norm, or if it is almost anything goes) and why the two are not in the same category.
Additionally, having discovered that article, I am wondering if we can know what methods are employed in the creation of some of TeaHong’s pu’ers. It would be interesting to see how they differ from each other and from other post-ferments so that a greater comparison could be made.
M.
It’s worth the investment, given the quality control that we’ve come to associate with Leo. We discussed it more back when it opened last summer, but others and I occasionally post small questions or reviews of the products on here.
M.
Pretty much the only shop I order from. I like to think it’s my way of giving back for his running of the blog.
M.
I think it’s considered a semi-ferment. These are halted before the full hongcha ferment, but did not go under the oolong process.
