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This is a lovely puerh. The dry tuo smells woods and earth, without being musty. There are some broken leaves and stems, probably inevitable as such a tuo is broken up, but lots of large leaf pieces and some intact leaves visible after brewing. The leaf still smells spicy-sweet and promises more infusions to come.

Infused at 1 gram per ounce in a small yixing pot with boiling water, the first infusions need to be short as it still has some bitterness left that is apparent with careless or overlong infusions. Infused cautiously, 15 seconds at a time, it reveals sweet, smoky, earthy, spicy flavors. The smoky flavors fade fairly quickly, but the spicy sweet remains grounded and earthy for many infusions. I’m at least at 10-12 infusions now, limited more by bladder capacity than by the leaves giving out, and have lengthened the infusions to as long as a minute.

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

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

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Los Angeles

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