I am drinking from a stuffed pomelo puerh from Yunnan Sourcing. I brew it with a bit of the peel...it's got kind of a caramel quality to it that I assume is from the peel. Definitely the package gives it a different quality that the normal cooked puer in a paper wrapper. It doesn't have a ton of steeps...is it the general rule that cooked puerhs have fewer steeps than sheng? Or maybe I run out of patience with my cooked before I run out of patience with a sheng.
One thing....just because the water's still got color doens't mean there's much taste left. At least in my experience. But sometimes I'm stubborn enough to keep going til the, well, not-bitter end.
Speaking of packaging...we've got pomelos, bamboo...does anyone know of any other things puerh has been stuffed in to give it a form/texture/taste? Leaves maybe in the case of Liu An, though I'm not sure it's processed in those leaves. Any shu in shoes? (Yuck)
Melinda