Haven't posted in a while because of busyness from school and everything else. But now I'm back!
I did a little tea swap with one of my friends, I gave her some matcha, and she gave me some pu-er. Not sure about the terroir and vintage, but I was told that this is a very high quality shu bingcha.
Very very densely stuck together :|
Third infusion on left, fourth on right.
The teacups are lovely, no? :) They are doublewalled cups I got from Teavana. They called it Petite Fleur Suspendus, and are now completely sold out I think. :|
Feeling lazy, so just gonna write this way, still understandable.
3.5g, 5oz boiling water, 30 seconds, 45 seconds, 63 seconds, 76 seconds. Can probably make more infusions as the taste has not waned at all.......
I'm actually pretty amazed. This is my very first exposure to pu-er, and the first time I made it, I was actually a little grossed out by the fungus-y scent and the metalicky strange taste. But after that, I'm actually starting to truly appreciate it for its complexity. Each infusion is more complex and multifaceted than the one before it. It makes me really want to get into learning more about the marvelous world of pu-er..... But I'm poor now, need to finish all my shincha before I dwelve into all that....