I found a sample packet of specialteas.com No. 591 Bold-leaf Pu-Erh that has been lurking in the back of my cabinet for seven years. I made a pot (6 gms/12 oz 190F water, infusion, after rinsing the leaves in near boiling water) and wow. I have not had any pu-erh except the mini tuo-cha, which is okay, but nothing I want on a regular basis (I still have some from my initial pu-erh purchase seven years ago!) and this is so much better (to my taste).
From the moment I opened the packet I knew this was something different. there was not nearly as much of the musty basement odor that the tuo-cha has in the dry leaves. The wet leaves gave off a toasty smell along with the smell of a deciduous wood after a rain--damp and sweet and mossy. There is a little mustiness, but it is tantalizing instead of overpowering.
The initial liquor is coppery brown with even more toasty smell. The sip is vegetal, but like a raw sugar snap pea, instead of asparagus, with a lingering sweetness and just a hint of earthy iron. I am excited to taste the next infusions. any recommendations for temp and time?
Where should I head next in my pu-erh tastings?