From the Unflavored TTB.
No yixing teapot of my own, so ceramic it is! 5 second rinse. Steeping times: 10, 10, 15, 20, 30, 45, 60, 120.
I’m inexperienced with shu pu-erh. So what did I get? Mostly EARTH. All around. The wet leaf aroma, however, also contained gentle notes of plums and grapes. Such a lovely combination! I kept sticking my nose into the bowl.
At first the color of the liquor was copper, which then deepened to dark orange. The intensity of the flavor throughout the session was basically shaped like a percentile graph. The first infusion was light-bodied and a little astringent, and the earth was muted. The second and third infusions were more developed: full-bodied, flavorful with coffee and bitter notes. These notes in subsequent infusions became softer, and inevitably weakened.
I like this. I wish I were more experienced to get more than just earth and coffee. Also, I think I prefer shu to sheng (is that weird?). Mostly for the taste, but especially for the effect. As soon as I finished the first infusion I felt as if this tea were giving me a hug. And then halfway through the session I felt serene yet energetic. Every time I heard the water boil for the next infusion I ran to the sauce pan like a puppy.
“Weeeeeeeeeeeeeee I like teeeeeeeeeeeeeeeeeeeeeeeea”