Chop Puey

[ouch]

Menghai may be the acknowledged master of the chopped pu'er blend, but I'd put Xiaguan way up the list, as well.

I like big full leaves as much as the next guy, but who is your favorite mulchmeister?

And what is chop suey, anyway? Why is it different from chow mein?

 

[burnwood]

rice vs. noodles

 

[Scotto]

I love me some Menghai. Xiaguan I find a bit hit or miss, though this year's are very good.

 

[netsurfr]

Xiaguan is one of my favorites also.

 

[ouch]

rice vs. noodles

I'm not referring to traditional chow mein, which I believe translates to :fried noodle". I'm talking about the glop that's served to us in the states.

 

[Hobbesoxon]

I'm coming to appreciate the mulch, oddly enough. I like the way it reduces all the leaves in a blend to the same size fragments, be they little tips or bigger basis leaves. It makes for a good, smooth blend with plenty of flavour. Sure, it can increase astringency, but that's fairly easy to control (up to a point).

Given the decades and decades of blending know-how at Menghai and Xiaguan factories, it's something to appreciate.

I like my whole-leaf pu'er as much as anyone else, but there's plenty of room for all types on my shelves.


Toodlepip,

Hobbes

 

[Doc4]

And what is chop suey, anyway? Why is it different from chow mein?

I'm talking about the glop that's served to us in the states.

How else can glop-slingers sell two plates of glop instead of one? Glop Suey, Glop Mein, Deepfriedbatter with Glowinthedarkredsauce ... throw in a note saying "your future looks Pepto Dismal" inside an inedible cookie ... and ... yummy.

 

[burnwood]

I'm not referring to traditional chow mein, which I believe translates to :fried noodle". I'm talking about the glop that's served to us in the states.

me love the glop.