Sipdown!
I did two separate sessions with this, actually. I finished off the last of this tea this morning using a western-style steep and it was tart but smooth.
However, the bigger production was a few days ago when my sister and brother-in-law came over for Thanksgiving. They’ve had puerh on their own before, but this was the first time they tried it with gongfu brewing, so I was explaining things like the leaf-to-water ratio, the steeping times, the various vessels, the different flavours I’m getting, etc. I gave them about 4 different teas to choose from, but they went with this. It was probably the most appropriate choice, given how mild it tastes.
My sister said the tea reminded her of hay, and both of them noted that there was no bitterness. It became a little astringent if I steeped for more than a few seconds, so I used a lighter touch when my BIL said it was getting a bit too astringent for him.
They appreciated the tea, I think, but they tapped out after having only about 5 rounds of tea from the itty-bitty cups. I boiled about 5 cups of water, so I had the rest all to myself. I was bloated and a bit loopy by he end, but hey, 15 steeps is 15 steeps!
haha awesome!
Oh man, when I do the biiig pot of tea for sheng, I get so burpy by the end. My husband likes to joke about how he married such a delicate flower.