Adventures in pu-erh part…. I’ve forgotten what part. Four maybe. I’m getting the steeping times committed to memory, finally. Following the typical times in the gaiwan for this one after a rinse: 10, 10, 20, 30, 40, 60, 120, 240, 300, 360.
I have yet to branch out to sheng, but I’ll do that for my second of the day. For now, pretty sure this is shu given the smell of the dry leaf. 2 parts fish to 1 part earth.
The first steep smells like mushrooms and looks like black coffee. I definitely get a cedar note in the flavor — like the inside of my cedar chest smells. I understand the mineral description though it isn’t like crushed gravel to me. In fact, if I hadn’t read the description this probably wouldn’t have struck me as having a rocky or mineral note. Steep two is earthier, less woody, with just a hint of sweetness. Starting at steep three, the earth becomes less like loam with later steeps and develops a character that is hard to describe. It’s not really molasses, but it has a little of that sweetness and just the slightest leather note.
I took this through ten steeps. It didn’t change much from steep to steep, except that around steep 8, the liquor started to lighten to a brandy color. The flavor stayed rather consistently like steep 3, only a bit less strong and a bit sweeter with later steeps. It’s smooth, and you don’t have to think about it too much — which is good because I was on episode 10 of the first season of The Expanse while I was drinking it.
Flavors: Cedar, Earth, Fishy, Leather, Loam, Molasses, Mushrooms