Well. We’re all moved in to the new place, so I have a bit of time on my hands to drink tea and things.
This morning I finished off a pot of my (dubiously authentic) Menghai pu’er that I started last night, and it dawned on me that I haven’t brewed this tea gongfu style yet. To the tea cupboard! (I have a cupboard filled with teas. It makes me happy. I like to stand back and admire it… anyway)
So this tuo is packed much looser than my other bing pu’er. It’s much easier to break off bits. In fact, it’s almost too easy; I had to put some back.
I used a bit less than a tablespoon or so in my little pu’er pot – it’s about 150mL, if I remember rightly.
Rinsing. It’s about 4˚C this morning so the steam coming off my gongfu set is lovely. Wonderful smells too.
Reddy-brown liquor.

First steep: ~25 sec at ~95˚C. Perfect strength.
Aroma: Earthy, woody, smoky.
Taste: Malty, bittersweet, buttery smooth. Very little bitterness; no astringency. Much better than my other shu.

Second steep: ~30 sec at ~90˚C. Perfect again.
Aroma: Woody, earthy, smoky.
Taste: Malty, smooth, chocolatey. Even less bitterness, quite sweet. Lingers for a while.

Third steep: ~30 sec at ~95˚C. A little weaker now.
Smell: As above.
Taste: As above, though a little more subtle.

One more…

Fourth steep: ~40 sec at ~95˚C. Perfect again.
Aroma: As above. My nose is being annoying this morning (dust allergies, I think) so I’m having trouble smelling. Grr.
Taste: Despite looking stronger than the previous brew, the flavour has diminished somewhat. Still woody and earthy though.

Well. I’m pretty impressed with this.
Overall a very drinkable tea.

200 °F / 93 °C 0 min, 30 sec

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