5g in 100ml gaiwan. Have had this for a few years and realised I left the half-open sample packet unsealed in semi-porous conditions, so it’s definitely changed a bit since I bought it in 2020.
1st infusion: 98˚C, 0:30
Wet leaves had top notes of fishy smells from fermentation/storage, but the overwhelming aroma is of baking brown bread.
Liquor colour is a medium mahogany brown – light and surprisingly clear for a ripe pu-er. Usually my ripes turn opaque brown/black within a few seconds of 冲水 but this was taking its time.
Tastes very subtle for a ripe pu-er. No bitterness, no sweetness either, pleasant notes of bittersweet chocolate. Tiny bit of astringency. Nothing lingers on the tongue/in the throat – clean and brief aftertaste.
2nd Infusion: 100˚C, 0:30
Now the liquor is opaque dark brown. I get faint fishiness in the liquor itself now, liquor tastes more full-bodied, nutty, dark chocolate. A touch more astringency too and longer finish. This is more enjoyable than previous.
3rd infusion: 100˚C, 0:45
Verdict: A lovely, comforting, cleanly aged ripe, but ultimately unexciting and I don’t mind passing on a full cake of this daily drinker.
Flavors: Bread, Dark Chocolate, Fishy, Nuts