Well, this is a different ripe pu-erh story than yesterday! Thank you Michelle and Rich!
I have used 6 grams this time. I wasn’t paying again too much attention to it, so it won’t be super-descriptive steep by steep note.
First of all, it is much easier to pry than yesterday. It was almost loose leaf!
Secondly, it steeps quickly, so I started with 5 seconds rinse and fast steeps afterwards.
Thirdly, it has got so good flavour and aroma! I noticed notes of (not in particular order): toast, bread, dark chocolate, bitter, coffee, fruity, dough, caramel, creamy vanilla, smooth.
Brew is usually clear, though oily dark; with interesting viscosity — I believe it was thickier than usual teas are.
I have searched for Rongzhen puerhs, but nothing found, If you got some source… let me know!