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Trying this one for a second time, and I’ll be switching up the parameters a little, decreasing the steep time to see what flavors that brings out. I still find the tuo cha to have a very mild and slightly nutty aroma, and the liquor to be not as reddish as many other pu erhs.

An initial rinse, and then a one minute steeping time. Now rather than savory, the liquor is sweet, with a definite earthy flavor and something akin to chocolate in the background. Very different from the inital long steep I did last time. The second steep is at two minutes, and is still quite sweet. I’m also getting more of the savory at this stage, plus continuing earthiness. I think this would be a good tea to continue experimenting with – it seems to yield interestingly different results with varying parameters.

Preparation
205 °F / 96 °C 1 min, 0 sec

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Grandma introduced me to tea as a kid (lipton with milk and sugar; a bit poured into the saucer to cool it down and then sipped from there), and I’ve never looked back. Still have a slight preference for teas that go well with milk (or even better, cream) and sugar, but since Grandma’s day I’ve branched out to appreciate green and white teas, rooibos and pu erh. Absolutely love Mariage Freres!

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