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Tea Prep:
1) Broke apart the tea cake
2) Rinsed tea in boiling water
3) First infusion was a bit too long (about 1-1.5 min) and was a little bitter
4) Second infusion (normally the best anyways) was for 30 seconds with slightly cooler than boiling water

The second infusion was awesome! This Puer is very rich, smooth, and sweet. As I noted above, I steeped for too long the first time which may have added to the slight bitterness, but even this was not totally unpleasant as it added a slight smokey flavor to the tea.

The fourth steeping (at 30 seconds) began to get a bit lighter, but it was still enjoyable. When I get back home I’m going to infuse it another 3 or 4 times to see what kind of result I get. I tend to allow long periods of time between steepings sometimes (1-6 hours), but I’m not sure how this effects the flavor – it normally works out well, though!

Note:
5th infusion I left it for about 2 minutes in order to get it a bit darker. No bitterness at all, but a little bit weaker than the previous infusions. Still great, though.

Preparation
205 °F / 96 °C 0 min, 30 sec

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Bio

I have liked tea for many years, but never really discovered the world of tea until about 2 years ago. Now I’m on a mission to build a decent collection of good teas. My favorites are Green, White, and sheng(raw) Puer – without the addition of fruity, flowery, or artificial flavorings.

Location

Arizona

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