Obtained a sample from the Pu’erh Plus TTB.
I used 5.4g in a 60ml ceramic gaiwan. Gave the leaf a quick rinse and a two minute rest. Steeping times: 5 seconds x5, 8, 10, 12, 15, 20, 15, 20, 30, 45; 1 minute, 2, 5, 12.
The leaf smells sweet and herbaceous, of tobacco and apricot. As the session goes on, the more the leaf is washed with water, a very sweet apricot aroma takes over.
Clear, yellow soup throughout the session. The first few cups are quite bitter with some sweetness, and they feel punchy and buzzy in my mouth. Not truly surprising since the ratio of grams to water is 5.4 to 60. I’d also used boiling water. I guess this is the first time I “hit it hard” with sheng. I did feel my heart rate increase as if I’d spent some time exercising.
I lowered the water temperature to 200 beginning with the sixth cup. There isn’t much evolution in taste or texture after this point. Overall, the soup is still bitter but sweeter – there is more of a balance. Around infusion 11, a grassy note appears, replacing the bitterness. The soup then tastes like sweet grass and apricot until the end. In regards to the punchy feel, that slowly disappears.
The texture is a somewhat thick. My mouth dries a little after I finish each cup, but saliva quickly replenishes itself. There is huigan throughout the entire session, and it lasts for minutes. I enjoyed the sweet, apricot notes, and I felt contented every time I resumed the session after taking breaks. Bear in mind, I was enraged at one point and this sheng calmed me. Props.