Second one to try from the sheng sampler. Method: gongfu with gaiwan. 10 second rinse. Steeping times: 10, 10, 15, 15, 20, 30, 45, 60, 90, 120.
It was difficult to make the dry leaf aroma, though it pretty much smells buttery. The wet leaf aroma changes as the leaves cooled and as the session went on: dried grass, cooking herbs, grilled vegetables, and apricot and grapes.
Overall, the broth is clear, full-bodied, a little thick, and bright. A livening effect on the body. Later, an alcohol kind of buzzed sensation.
Infusions one and two are light in flavor, not quite there. Buttery and vegetal, with a tart aftertaste. These invoke a mental scene of dark earth after a light rain, of water droplets slowly dripping from the very tea tree this pu’erh was processed.
The third infusion tastes of sweet grass and hay, and the aftertaste is more citrus-like. Tingly on the tongue. The fourth infusion has indescribable notes – this is probably the camphor, which I’ve never tasted. Infusions 5-9 come back to the sweet grass and tartness. The texture is more smooth.
Lastly, the tenth infusion has the same notes only lighter in taste. Buttery, with a creamy texture.
