This is a good introductory Puerh. It’s not very high quality, I’m told. It’s a Shou style Puerh which means it’s pile fermented (wo dui) before being pressed into these little bowls (tuo).
I like it, though. It is unpretentious. My grandma first brewed this one for me, because she is a fan of Chinese culture. It is very mellow and easy to drink, and lasts for more steepings than you might want to drink. I would say give it 6-8 steepings but it can hold up to 10.
You may want to “wash” the bowl of tea for 30 seconds in hot water to open it up, and the first infusion might still have a little bit of the smell of the wet pile flavor, which is “fishy” and earthy to me, like a fermented fish sauce, and that turns off a lot of Western tasters. You can eliminate it by throwing out the first infusion, or just enjoy this unique aspect of the style. Mostly it’s got smoky, nutty, earthy, aspects and is not astringent, I find that it settles the stomach, and is quite refreshing.
Flavors: Earthy, Fishy, Nutty, Smoke, Smooth
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I find that if a shu puerh is terribly fishy, just letting it sit to “air out” will disperse some of that fishy aroma, and then a rinse as you suggested will clean it up even more. But that was what I did for a TRULY fishy one I had, and it sounds like yours was much nicer.
I find that if a shu puerh is terribly fishy, just letting it sit to “air out” will disperse some of that fishy aroma, and then a rinse as you suggested will clean it up even more. But that was what I did for a TRULY fishy one I had, and it sounds like yours was much nicer.