Backlogging from yesterday.
15 second rinse, boiling water
1st infusion: 2 minutes, boiling water
The color is a deep, deep maroon. It was so dark I couldn’t make out my spoon at the bottom of the cup. A lovely color but I’m afraid I might have over-steeped. But when I went to take my first, hesitant, sip my eyebrows flew up and my eyes got wide. It wasn’t over-steeped at all! In fact, it was rather pleasant! The liquor had a mellow, earthy flavor with a hint of apricot. It reminded me of a sun-warmed woodland floor, complete with moss, ferns, loam, and crumbling dead-wood.
2nd infusion: 2 1/4 minutes, boiling water
The color is the same but now I’m getting something like…almond? And an unpleasant sour-bitter taste. I think the extra 15 seconds were too much at this point.
3rd infusion: 2 minutes, boiling water
The color is still the same deep maroon, the almond note and bitterness have disappeared and the apricot is much more prevalent than before.
4th infusion: 2 1/2 minutes, boiling water
The color is perhaps a tad lighter and the flavor is definitely lighter. Now it’s more like fresh-harvested hay or wheat with a slight raisin note.
5th infusion: 3 1/2 minutes, boiling water
Definitely a lighter color now and the liquor tastes a bit like plum.
6th infusion: 4 minutes, boiling water
The color has lightened to a lovely peachy-brown and the wheat/raisin flavor has returned.
I probably could have gotten another infusion or two out of this. I must say, this is much better than my first pu’erh experience. I’m glad I still have four of these little touchas left.