I go a total of 6 or 7 steeps out of the da hong pao. I think I made one error early on that, when corrected next time will result in better cups, and more of them.
So, it has been quite a while since I have had this pu-erh.
And I have never done short steeps with this tea.
The dry leaf is richly loamy to the nose. The wet leaf is like a freshly plowed field (not fertilized ;-)
1st ~ The liqueur is actually amber in color and the flavor is much more “open” than what I would get in the past with much longer steeps. The profile itself is the same, just presented in a different manner.
2nd ~ This steep is already black as night and the brew is that heady, thick, earthy cave that surrounds you. Shu may be a cheap imitation to some people, but I will always love it for what it is, not what it is not. I can already feel my Yi awakening.
3rd ~ Off to the races. Complex, mellow, warming, a hint of sharpness lingers on the tongue after swallowing.
Lots more steeps to follow, clearly.