Brewing guidelines: Standard parameters when I brew ripened pu-erh in my 11 OZ Yixing.
……….15 – 20 second rinse with near boiling water, Stevia added thereafter.
……….1st: Near boiling, 0.5’
……….2nd: Boiling , 1’
……….3rd: Boiling , 1.5’
……….4th: Boiling, 2’
……….If 5th and/or more: Boiling, < If I do more than 4 steepings, I basically add 0.5’ for each. >
Overall: This was tea from a 14 gram sample from a pu-erh tea sampler I purchased at the end of 2013, and with each 14 gram sample I did two sessions each (cutting each roughly in half, or about 6-8 grams for each session), such that I did at least 4 steepings in each session.
As with all of the ripe samples I have been trying (probably about ten different ripe samples from a number of different vendors), this one tasted much like the rest: heavy, woodsy, with a flavor I enjoyed. This was a part of a cake, and I noticed even after the 4th or 5th steeping that much of the tea was still in a single ‘chunk’. This one seemed to maintain a dark color throughout the steepings, where most of the rest of the teas got substantially lighter by the 4th or 5th steeping. On the last steeping I did it for about 7 mins, and I noted that there was the slightest hint of bitterness in it (I didn’t put sweetener in it, and perhaps that is why).
One pattern that is emerging for me: on most days I seem to only have the time and energy for about 4 steepings, and those I usually do in conjunction while heating water for steeping another tea (usually a green tea). Perhaps sometime soon I will sit down and really pay attention to the flavors in all of these ripe pu-erh teas. I like to take things slowly.