Jacked Puer (raw)

It’s Christmas week and that means time off from work as well as time with family. So what do I do with the time off of work? I do what I enjoy, doing weird things with tea. This time my brother joined in on the fun 🙂

The first raw puer to be altered by Liquid Proust Teas; that means more to come!)

The thought of aging puer is a contagious thought process for any tea drinker as they become more diverse with what has been drank/experienced. With that being said, as a weird tea creating blender that I am, I was curious about taking an early sheng (un fermented puer / raw puer) and making something more enjoyable out of it. This, being the first time, jackfruit was dehydrated and mixed in with the 2015 offering of loose sheng from Verdant Tea which comes from Qianjiazhai.

Here’s a random video of me having fun with Mr. Jack

 

There shall be lots of fun experiments with the dehydrator to come. If you have any fun thoughts let me know as I am open to trying about anything.

Merry Christmas to all who celebrate the origin of this holiday season.

-Andrew Richardson

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Roasted Lemon TieGuanYin

The upcoming year for Liquid Proust Teas will include one creation a month, however these will not be sold that month. With the acquiring of unique teas and perfecting techniques, each project could take months or even a year!

Though it is not 2016 yet, one of those teas has already been brought about. During the third week of September I carefully picked away two different TieGuanYin cakes while watching Star Trek Voyager. These cakes were slighly roasted; one is made from 2006 TieGuanYin and the other is from 1999 TieGuanYin.

The process began with breaking the cakes and sampling the tea to see if it would be something that could be used for a blend. The taste came off with a nice texture to the liquid and less roast than many other oolongs that were sampled. There were two options: roasted caramel apple or roasted lemon. Personally, the roasted caramel apple won but as I thought about this tea evolving for the next year it didn’t sound wise to use the roasted caramel apple at this time. With that being said, the apple will come around next winter and the lemon will do its thing for a year.

Whole Cake: fullBroken Cake:boken

Taste Testing: As you can see, there is an olive color present!steepedRemove Tea Dust:view 2Providing a Home:without lemonCohabitation with Lemon:lemon

So this has been just doing its thing since September and I will wake it up at the sixth month mark to put on gloves and break the lemon into eight pieces per cut slice, rotate everything up a little bit, and take a picture with hopes that the oolong mutated.

For reading, I shall reward you with some Liquid Proust 2016 news: A very thoroughly tested flavored/blended sheng is on the way using high end material from respected farmers =)