2nd unflavored cooked Pu Erh properly prepared. I’m amazed at the lack of scent the raw leaves have, it’s even lighter than Pu Erh Dante… which makes me hope I’ll like this even more.
Parameters and Preparation:
1g per 1oz water (I made a 4oz cuppa), rinsing the leaves in just below boiling water for 15sec, then doing a 20sec 1st steep.
I’m shocked at how dark the rinsing liquid gets… I almost cry as I dump it. But if adding this step is necessary for authentic preparation and a better cuppa, then that’s what I’ll do.
The 1st infusion is reeeaaalllyyy dark. I’ve used the term “coffeeish” to discribe the liquor of tea before, but I don’t even think that would do it justice. I have to go w/ cola-ish this time.
The aroma is light. While it was faint, there was a fecal note to Pu Erh Dante’s aroma that isn’t there w/ this one.
Taste matches the aroma. Very strong, complex, a little earthy, and the lack of a fecal note almost makes it a tad sweet.