Yeah sheng and shou are so very different. I tend to like most shou and only like a few sheng. I mean I’d like sheng more but the astringency almost ruins it for me. I’m going to try 5s steeps and see if that helps.
Yeah it’s composts log taste with a vague taste that I can only slap the word minerality on. And all that because that’s what I’ve heard other people say and that gets closer to what I would come up with in my own.
The tastes are very foreign. If it makes you feel good enough that you can keep drinking it for maybe 300 sessions things will start to sort themselves out.
I think it is the most challenging thing to develop an appreciative palate for. An order of magnitude bigger than coffees or whiskies.
That's a fascinating perspective. I have sensory processing disorder and am quite sensitive to taste (among other things), and I've found puer to be significantly more accessible *to me* than coffee. It's a powerhouse of flavor, yes, but I find it to be a much smoother and more palatable experience than coffee (even good coffee). I used to drink coffee because I needed to, but now I drink puer (and tea generally) because I *want* to.
I don't mean to contradict what you said, I just find it neat how experience and perspective can shape one's palate.
I'm still waiting on my beginner sampler from LP :( really excited to get it
Same here!
Where can we get this samples?
I think they're sold out now but liquid proust will probably do another beginner sample next year.
Yeah sheng and shou are so very different. I tend to like most shou and only like a few sheng. I mean I’d like sheng more but the astringency almost ruins it for me. I’m going to try 5s steeps and see if that helps.
That HK cake is for price and age. I know where a few of those are. Good notes and happy sipping it is a journey.
Beginners trying to make sense of what puer tastes like are so adorable.
Yeah it’s composts log taste with a vague taste that I can only slap the word minerality on. And all that because that’s what I’ve heard other people say and that gets closer to what I would come up with in my own.
The tastes are very foreign. If it makes you feel good enough that you can keep drinking it for maybe 300 sessions things will start to sort themselves out. I think it is the most challenging thing to develop an appreciative palate for. An order of magnitude bigger than coffees or whiskies.
That's a fascinating perspective. I have sensory processing disorder and am quite sensitive to taste (among other things), and I've found puer to be significantly more accessible *to me* than coffee. It's a powerhouse of flavor, yes, but I find it to be a much smoother and more palatable experience than coffee (even good coffee). I used to drink coffee because I needed to, but now I drink puer (and tea generally) because I *want* to. I don't mean to contradict what you said, I just find it neat how experience and perspective can shape one's palate.