I got a small sample of this puerh with an order from Jing Tea Shop. It came in a tiny bag that kept slipping to the bottom of my puerh box, so it was overlooked, quite literally, for a long time.
I set up a first infusion series this evening without remembering to weigh the small piece of leaves first—d’oh! It was likely between 1 and 2 grams of compressed leaf, set up in a cheap 60mL yixing pot. Water was heated to 205 degrees.
I first flash rinsed, then set up my first infusion and….forgot about it, for several minutes. I did sip that one momentarily, but though it had very promising anise and caramel notes, a strong bitterness on top of that made it undrinkable.
I managed the next half dozen infusions better. I put a splash of cool water into the cup while preparing a flash infusion of the tea, and the little bit of cool water drops the temperature when I add the tea so that I can drink it straight off, without waiting for it to cool. The liquor is anise-caramel-sweet, with a mild earthy undertone, delicious. Gradually I’m increasing the time for each infusion, up to about 45 seconds now, and while I think I’m going to get another half dozen infusions easily, it’s sad to think of how many I missed due to that first mistakenly long infusion—probably a good 6-8 more infusions were lost.
Fortunately, even the small sample should provide 2 or 3 more small sessions like this one.