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Disclaimer #1: My experience with puerh is limited to cooked (“shou”) varieties. Disclaimer #2: Astringent brews are, for lack of a better phrase, not my cup of tea.

My first taste of this green puerh, which I brewed at 212 F for 1 minute in a gaiwan, really hit me in the back of the throat. No bitterness – but it was astringent to the point of being almost “chewy.” In the light of my disclaimers, one might conclude that this purchase was a mistake. Au contraire. Amidst the sharpness, I detected a clean, crisp flavor – like sun-dried linen – with subtle vegetal undertones. Adjusting the steeping time to about 15 seconds made all the difference. I’m surprised at how easily the leaves yield up their flavor. I have yet to discover just how many steepings this puerh offers, as my stomach always tells me that it has had enough (apparently 8 infusions is my limit) before the leaves become exhausted. Looking forward to drinking this cake over the next few years.

Preparation
205 °F / 96 °C 0 min, 15 sec

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