Thanks all to those who made for an enjoyable gathering of the Bamboo and Loquat pu’er tasting yesterday. Raw pu’ers are so temperamental. Initial quality of the raw material will be greatly affected by water temperature, time, and storage conditions, not to mention the accompanying foods. These are the subjects we dialog upon, in addition to exploring the nuances of tasting itself.
Next month we’ll be paring the gentle tones of Yiwu’s Falling Water Cave against the huskiness of Bulang. We’ll probably top it off with something ripe maybe from CNNP, known also as Zhongcha. This company is one of my personal favs, with fermentation that is full and satisfying and a crystal clear broth.
If you’re out by USC on Wednesdays, might I recommend the Wellness Wednesday’s Produce stand? On the 25th yours truly will be sampling pu’er minis, specifically the rose mini. This is real rose, not rose flavour. Details here.
Finally, if you’re looking for cache among your friends consider hosting a Chinese style tea party. I can be reached by email and phone 323.936.5152.