My first pu-erh. I like it, but this must be a weak batch. Maybe 5 years isn’t long enough to age well? It mostly tastes like, well… water. Earthy and healthy water, but not much flavor. I’m on the third steep, and letting it go much longer, but it’s still too mild. Despite that, it does make me feel good after drinking it, satisfied in some abstract way. I’ll definitely use up what I have and then move on to another pu-erh.
Aged for 5 years naturally. Today, we are fortunate to have anything aged naturally, as the Pu-Erh market has exploded. This version is sweet, thick and earthy, with the viscosity of dark soy sauce. Good for 8 – 10 steepings.
Water for Tea: Cold, clear, pure water, is recommended, and tap water, especially hard water, is to be avoided. Fresh spring water is ideal. Filtered water is also desirable. Hard water or strong tasting water will obliterate even the most delicious tea.
1. Warm teapot with hot water and discard.
2. Measure 4-5g (about 1 teaspoon) tea leaves
3. Rinse leaves by first pouring a small amount of hot water into teapot, just enough to cover the top of leaves. Pout out immediately.
4. Pour 6-8 oz. of hot water (190-205 degrees) and steep for 1.5 minutes.
5. Drain brewed tea completely into teacup.
6. Re-use the same tea leaves by repeating steps 4 & 5.