Quite a delicious shu. I think my big problem is going to be trying to figure out which one of these Bana pu-erhs is my favorite! :)
I brewed this up in the gaiwan after giving the leaves a quick rinse in boiling water. Very small and fine leaves. A loose leaf variety of shu (not from a cake or a brick, etc).
First infusion: 30 seconds. The leaves have a very woody, earthy and camphor smell. This is a very rich and full tea. I am not too fond of camphor in pu-erh a lot of times but it does seem to work for me here. I am reminded a bit of shiitake mushrooms but there is also a lingering sweetness here like that of sweet potatoes. Big camphor finish.
Second infusion: 20 seconds. I am getting some smoke and reminded a bit of burnt caramel. It is a very uplighting and energizing brew.
Third infusion: 30 seconds. Very similar to infusion #2. Really sweet and pleasant with that redwood forest aroma that I like so much. I am getting a lingering aftertaste like that of cocoa. Very rich and smooth – it’s really a treat!
Evidently you can infuse this 8 times but I do not have time for that this morning…
I checked the price – $20 for 100 grams which seems very reasonable for this aged elegant tea. I am not a complete nut but it does seem to be activating the energy meridians on the back of my neck. Quite an activator of ch’i here.
