I've never had the teavana pu'er, but I'm going to assume that it's of the "cooked" (shou
) variety. If not brewed gongfu style (successive very short infusions), shou
can be overwhelming and very gross. Indeed, shou
can be overwhelming and gross even if brewed gongfu style if you don't take to its earthy flavors or get past the first two infusions.
If you are brewing it gongfu style, two 10-20 second rinses are recommended; perhaps even toss out the first infusion. It should be easier and more enjoyable this way.
If this still doesn't do the trick, try a different store's shou
pu'er or give up on shou
entirely. Don't swear off sheng
("raw") pu'er yet, though; when young, sheng
tastes more like green tea than others, and when aged, it tastes far more refined and complex than any shou
I would say, to finally answer your question, that shou
is not an "acquired" taste, but a binary experience: either one loves it or hates it.
Post follow-up results based on any recommendations, and be specific about how you brew the tea to get better feedback. Good luck!