16 Tasting Notes
Not going to give a break down but basically fruity, sour and bitter, not appealing for my first taiwan dry stored pu-erh, won’t be purchasing again.
One hot flash rinse yielded a light nutty/grainy and buttery tea, almost like plain egg noodles.
30sec 1st cool infusion (70-80 degrees celsius): Like the hot rinse, but stronger with the buttery notes stronger than the grainy, and vegetal. Savoury and satisfying with the lightest of astringency lingering on the tongue.
60sec 2nd cool infusion: Same as above but more vegetal and a little more astringent on the tongue.
90sec 3rd cool infusion: Buttery, vegetal and slightly grainy, less astringent than 2nd infusion.
90sec 4th hotter infusion (80-90 degrees): Weaker tasting notes as above (grainy notes coming through more than butter), a bit more astringent.
120sec 5th hot infusion (~90 degrees): Vegetal and grainy, less astringent, quite light.
After one short rinse, and 2 10sec infusions, woody forest flavours give way to sweet 70-80% dark chocolate with a hint of strong caramel, bitterness giving to underlying sweetness, so smooth and satisfying.
Then, adding ~5-10 sec per infusion, the tea thickened while the bitterness mellowed out from infusions 3-6 giving way to nutty and a hint of vanilla tones in the dark chocolate
Now adding 30 sec per infusion until infusion 12, when the flavour had weakened to the point of stopping.
I used a 120mL gaiwan, so yixing would probably enrich this tea much more and get more infusion out of it.
Light firing, charcoal and dark chocolate with a sweet fruity finish! Very nice!
10 sec rinse, 15-20 sec steep + 5 per infusion.