First tasting of the day is 2003 Changtai sheng. I got this as part of the “what is pu’erh” set. I started by getting my little yixing pot and giving it a quick rinse. The rinse came back fairly clear with little dust. I decided to skip the second rinse and go right to the tasting.

The first infusion was about 10 seconds at just under 212, and I got a clear brown liquor with mild smokey and earthy flavors. I found this interesting as it felt about halfway between a raw and ripe.

The second infusion was a little darker and more intense. And that was a flash steep in and out of the yixing, basically using he pouring time as the steep. The flavor was very nice and smooth at this point. Taking on a slightly stronger earth and smoke flavor and giving up a little of the vegetal. It tasted more like a ripe at this point.

Third infusion I was a little surprised, the color, flavor and aroma stayed very similar to the second infusion instead of bursting into darker color like ripes do at this stage. It was again very pleasant smooth and easy to drink.

Fourth infusion was very similar to the third although I did a 15 second infusion this time to keep up those lovely flavors and aroma’s of the previous infusions. I was not disappointed.

I started adding 10 seconds to each infusion at this point and steeped the rest of this wonderful tea out till the end. And I got about 4 or so more infusions out of it. I was very impressed with how evenly this held up.

I highly recommend this tea, unfortunately as of this time, this tea and the sampler pack I ordered are sold out.

Flavors: Earth, Smoke, Vegetal

Boiling 0 min, 15 sec 5 g 4 OZ / 110 ML

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working on improving my ability to taste the subtle flavors of teas.

Rating system is as follows, over 60 is recommended and over 80 is highly recommended.

Trying to use the full range of scale.


Las Vegas Nevada

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