Pu Qing Hao revisit

Today is a reminder, more to myself, of why I'd prefer 'Tea Novice' than a name implying more experience, knowledge, or anything else. When I first tried the 2005 Pu Qing Hao, I possessed less knowledge of this tea than I now have. It seems perhaps the descriptive label that was shipped in the bag contains a typo. The puerh is described as raw. Others have told me that it is, indeed, a Shu (cooked/ripe/etc.). Typo, indeed, and nothing more. This would make it the same as the 357g cake described in that other entry.

ABx has recently tried this same tea. He described it as having fruity qualities. That makes perfect sense, considering the "Plum Blossom" portion of the name.

When I revisited this tea today, I tried to slow down and appreciate the underlying qualities, besides the prominent impression. Slowing down did, indeed, help. However, I was hard pressed to call what I experienced 'fruity.' I won't deny that this puerh, with its dark reddish brown liquor during its peak infusions, or its mellow red-orange at the end, has some more apparent sweet notes with this experience. But I find myself more disappointed with myself.

I wonder if a childhood of trying to be like my dad, and trying to drink coffee too hot for me, and years of untreated allergies (my mother didn't think I should take medicine for my constant 'sinus' problems during a very long period of my life) has, in effect, dampened my sensed of taste and smell. Or perhaps I need to continue the tea experience, gathering a deeper and more subtle appreciation for everything that each tea has to offer. Perhaps I'll appreciate tea despite my limitations.

Any way, the recent congratulatory remark among some in the online tea community has been the 2000th addition to Babelcarp. It is fast becoming a useful tool for me. For example, a 'ripe' cake of Pu Qing Hao is a bit contradictory, as 'Qing' directly related to Sheng (raw) puerh, and 'Hao' also means 'fresh, young leaves.' Eh, well, still lots to learn!

Kukicha

I have a short post, and no pictures. Perhaps next time I visit this tea, I'll photograph it. I'm currently finishing off the night's final infusion of Adagio's kukicha. Kukicha is a stem tea, but of course it contains some leaves. This tea is considered low end, as far as the world of green teas go, but it is nonetheless enjoyable.

Six grams in my 8oz ceramic pot, and I was good to go. The tea started very grassy -- enough to overpower just about everything else -- and sweet. Every cup did, though have that asparagus undertone. By the end, the grassiness had decreased, leaving the flavors of the stems. It's a light, somewhat more woody flavor, but still possesses some leaf properties.

The color of the brew changed from a bright, transparent green, to the same transparent quality with the usual browning, though this time a bit more pronounced.

The leaves unfurl, revealing uninteresting stems and the bit of leaves in the mix, but the after-steeping aroma was most surprising. The still steaming post (directly post decanting) is quite reminiscent of an open forest after a strong summer rain.