These little cakes are great for convenience . This time kept the steep time only 10 sec with near boiling water. It was barely enough time for the leaves to break apart in the cake (even though I had poured hot water over it previously and discarded). I’m glad I kept it short. The sticky rice flavouring was very sweet in the first infusion. It didn’t get bitter though and was smooth with a slight astringent taste. Along with the sticky rice I get the earthiness of the pu’er which comes across as a mushroom taste.
2nd infusion – 12 sec. Ahhh, this one is better. The sticky rice flavouring has toned down a lot . It is nicely balanced now.
Preparation
205 °F / 96 °C
