The winter is nearly over, and I realize I did not drink
much shou this year. In part, my edema just is more noticeable and I find sheng
gives me a bit of relief whilst shou seems to exacerbate the feeling of too
much water in my arms and legs. Also I’ve had more than my share of gut bomb
shous over the past year, teas that are likely to age out well because they are
so strong, but not so wise to drink young. Yes, I do well in buying shou but
not so well in waiting to drink them. All too easily I get entranced at the
idea of well-aged shou, a delicious drink, and keep buying what I think will
turn out well with some years on it. I delude myself that my son and sister
will continue drinking my collection after I’m gone, even though I know my son
will happily call a tea vendor and tell him to come get Mother’s tea.
But giving more thought to the issue behind avoiding shou, I
remember now that I drank shou happily for years. In fact, I bought shou cakes
and 7542 back in 2009 and dipped into my shou cakes regularly for years. So
what happened? Suddenly I realize that I used to grandpa my shou, rather than
gongfu brew. I never had a gut issue during those years. I also know that I
tend to leaf heavy in the gaiwan, and probably my strong shou teas are just
that, too strong for heavy leafing and probably tending toward medicinal
strength. I admire strong sheng and shou puerh teas at what I consider to be
medicinal strength because of my decades studying and using herbal tisanes as
tonics and light medicines. In fact, these teas are stronger than so many tonic
herbs, and as I am accustomed to caffeine and theanine, it is easy for me to
take for granted how strong puerh teas really are.
So I find myself digging in the cupboard today to find a
forgotten shou mug. After a couple of years drinking tea, I bought this Yixing
mug specifically for shou. I liked the idea of not washing the mug, just a good
rinse and wipe and all set to dry out for the next day. Also, shou stains
regular mugs as you probably know. Confining my shou to one mug rather than
muck up mugs others in the house wish to use is a good rationale to shop for
tea ware.
Yixing tea mug with cover. |
Bricks like this are easy to find for about $10 with shipping incl. |
The bamboo is folded around the brick, easy to put the tea back in and slide the ties on. |
Yes, yes this tea will make me lose tons of weight lower my cholesterol and prevent diabetes, as well as recover from hangovers and improve my sex life. |
Rinse shou in cold water using an ordinary kitchen strainer. Then rinse with boiling water twice. |
Hey, it's not how we brew, but how much we enjoy. |
Thanks, Cywn. An enjoyable read.
ReplyDeleteJust read your steepster bio, here is a quote: " I drink all greens, and maintain a small collection of sheng and shu cakes" small... LUL
ReplyDeleteI'm on meds now for self delusion.
DeleteBrewing shupu grandpa style is counterintuitive to me. I’ve always thought shupu does best with boiling water, and obviously this way that doesn’t happen after the first steep. Brewing green tea grandpa style, the lower temp is a feature, not a bug, but shupu?!
ReplyDeleteI’ve no inclination to doubt that this works for you, but I’m curious as to why: do you think the explanation might be thermal as much as concentration-related?
I don't think I concluded anything about temps. Shou is not really worth the min/max search for subtleties. At least not for me, I drink it mostly for health effects that don't exist. I'm on meds for that, too.
DeleteI'm just gonna slip in here and thank you for your sweet writings. I've seen an occasional note on Steepster (I'm just figuring out what's there) and today I joyfully found your blog. I really appreciate how you share knowledge and your experience. I don't usually post comments but feel really happy binge reading old posts. Thanks again and I hope your day is truly blessed.
ReplyDeleteHello, thank you for taking the time to write. Cheers!
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