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• Author: Gerald Tiffany
  Gerald Tiffany - USA (Sunday, August 07, 2005) This tea easily flaked apart. It was not too tightly compressed, perhaps in keeping with the traditional manufacturing methods. Upon close examination of the dry tea in sunlight, I was able to see that there were some greener leaves woven into the darker leaves. The infused, wet leaves were medium to large and quite uniform in size and shape. I used a clear glass vessel to brew the tea. I used 4g of pu’er and 100ml of water just off boiling for each infusion. The infusion times were 15s, 10s, 15s, 22s, 35s, and 50s. I rinsed the tea in hot water quickly twice and let the leaves rest for three minutes. I mixed the first two infusions into one sharing pitcher and drank them together. FIRST AND SECOND INFUSION: The liquor is dark brown with a slight earthy aroma. The pu’er tastes quite tart and clean, with no forest floor overtones. When the cup cools, fruitiness and light sweetness emerges. The mixed infusion indicates very little dry, woody flavor. THIRD INFUSION: Crisper, even cleaner, with very strong initial bite of flavor followed by a pronounced mouth-watering effect. This tea initiates a strong salivation in me. FOURTH INFUSION: Woodier character, delicious birch flavor. Excellent qualities shine through in this infusion. A wonderful lingering after-taste. FIFTH INFUSION: I am lucky to have had the opportunity to drink this tea. I am very curious to know how it might taste in ten years. The flavor is still very big—from the front of the mouth all the way to the throat. What began as a rather tart and fruity tea became an ineffable and almost effervescent tea. Judged against others of its vintage, I would award this pu’er 3.5 or 4 stars. I pushed the infusions heavily. If I stepped the infusions by five seconds, I am positive this tea would have given up many excellent infusions.

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