Rinsed once with boiling water.
First infusion was alright, generally minerally but a bit blunt with everything jumbled together (possibly because I went a bit long – 10s steep + my pot has a 10s pour time).
Afterwards, wet leaves smell like something comforting like clean tobacco / woodsmoke. Faintest whiff of light, clear honey or dried fruit.
Second infusion is nicer, clearer and more interesting notes. All three infusions not bitter or astringent, only the very slightest dry, pleasant saliva-stimulating mouthfeel.
It’s my first time brewing aged sheng pu-erh in my Yixing zisha pot and it’s been a much better experience than the young sheng I tried yesterday (2017 Autumn Da Qing Gu Shu). I guess the age mellows it out? With almost no bitterness or astringency, this is a very approachable first sheng pu-erh.
Increasing rating from 81 to 83. (25 Jun 2020)
Flavors: Honey, Mineral, Tobacco, Wood
