This was my very first raw pu’er. I needed something to soothe an aching stomach and even though I didn’t necessarily want to fuss with the gaiwan and steep times, I managed. For the tea.
So, 4 g. (half my sample) in my little Midori and a 15 second rinse, then a first steep of 15 seconds. I didn’t get much smell from the dry leaf, maybe just a vague earth scent . The taste is surprisingly tangy, and also buttery and green. It reminds me strongly of a green oolong, actually. The exception is a small fermentation taste as well. It’s not fishy EXACTLY – I’m thinking its what happens with age to the fish notes in less aged pu’er. Fascinating! And towards the end of this steep I’m also getting notes of florality. So far I’m liking this a lot more than any pu’er I’ve had before!
Steep two: 30 seconds. The leaf has become more earthy in scent. This steeping is much more fruity and astringent. It reminds me of the taste/texture of grape skin, actually. Sweet but also very drying on the tongue. The note of fermentation is gone from this steep.
Steep three: 45 seconds. More buttery and florality has returned to the tea, and the fruity astringence is gone. This pu’er changes very dramatically from one steep to the next. I’m glad that the astringence is gone though – I was worried I’d done the impossible and over-steeped a pu’er! I’m still amazed at how very oolong-y this all is.
Steep four: 1 minute. Nothing remarkably different about the flavor profile here. Still a light green tea and pleasurable to drink but I didn’t notice anything from the other few steepings. I’m keeping this around to finish up with dinner tonight because there’s a lot of life left in these leaves, so I’ll be back later to update this!
I will say that I think this pu’er may have shown me the light. It’s done wonders for helping my stomach feel better, too….
Flavors: Butter, Floral, Tangy, Wet Earth, White Grapes