Convenient mini-toucha of cooked pu-erh packed with Chrysanthemum blossom. Dry white flower on top of toucha, dark black-brown color when dry. I’ve put it for 3 days in the open sachet after getting the post box. Maybe for ripe pu-erh it’s not so important, but based on my experience pu-erh must rest after shipping on open air. Raw pu-erh I’ll put in the open air at least for several weeks. Steeping in gaiwan to see the flower etc.
I already knew that flower is used in Asian medicine. So I have searched for some info, and this just came from Wikipedia:
Chrysanthemum tea has many purported medicinal uses, including an aid in recovery from influenza, acne and as a “cooling” herb. In traditional Chinese medicine, chrysanthemum tea is also said to clear the liver and the eyes. It is believed to be effective in treating eye pain associated with stress or yin/fluid deficiency. It is also used to treat blurring, spots in front of the eyes, diminished vision, and dizziness. The liver is associated with the element Wood which rules the eyes and is associated with anger, stress, and related emotions. In western herbal medicine, Chrysanthemum tea is drunk or used as a compress to treat circulatory disorders such as varicose veins and atherosclerosis.
Fast rinse didn’t destroyed the toucha, but already produced dark color infusion.
First steep – not something. Mini-toucha disintegrates on first 1 min steep at 100°C (used time, as written on sample package). Leather ripe puerh taste with some Chrysanthemum paper taste, who had eaten this flower blossom as a kid, would know
Second long brew at 90°C produces very dark liquor from the start, with flower floating on top. taste much better, deeper and a bit sweet already.
Third steep at 100°C for 20 seconds, great results: pu-erh taste had blended with light Chrysanthemum blossom taste, probably it get fully wet by now. Very nice lightly sweet floweriness appears. And earthy notes of puer became moderate and elegant.
Fourth: tried at about 80°C for 10 seconds, lighter and more similar to bottled tea. Need to stick to 100°C as advised.
Hah, I discovered I already made the fifth at 80°C that waited for 4 minutes something. This taste much better, with strong and sweet ripe puer taste.
Sixth, at 100°C for 40 sec.: the flower looks beautiful now, I can see all it’s structure, it’s tiny Chrysanthemum off-white blossom. Good dark taste.
Seventh: at 100°C for 4 min. but color of the liquor is much more transparent now, and whoa, I discovered 2 blossoms in the water! Floating deeper on top of tea layer. Taste is very good now, like sugared Chrysanthemum with earthy puerish elegant flavour. Plum wine and apricot marmalade in water.
Overall, this is very good ripe pu-erh, with blossom taste very smooth and not interfering too much, but I still can’t stand tea with additions, so probably it’s not made for me. I’d rather steep just Chrysanthemum blossoms to get their pure taste, it’s more fun and good for my hard-working eyes, according to Chinese medicine. Yet, need to try raw pu-erh with additions, just to try everything.