deadfingers wrote:I guess I can chime in here as well, I recently bought a cooked and uncooked couple of bricks from houdeasianart and I was a littls surprised. I know Puerh is known for getting better with each progressive infusion but it really doesn't change a whole lot for me. I have the cooked one, and that one is really dark, I mean it looks like black coffee and it tastes pretty strong and bitter. The other is a lot lighter (it's uncooked) but the first infusion is really bitter, while the second one is really smooth but doesn't have much flavor/taste to it. Am I doing something wrong? I usually start with a 1 min infusion of 208 degree water then up it a minute each time, sometimes an increase of 2 minutes each time. This is my first time trying Puerh, so is there anything you guys would recommend that is stronger in taste? thanks
Most of the time, pu'er is brewed with boiling water, shorter infusions, and more leaf...something like 1g of leaf per 15ml of water, or roughly 1/4 to 1/3 full of a pot/gaiwan. After a quick initial rinse of 10-20 seconds, the first infusions usually steep for 5-25 seconds, depending on the tea. Get to know the tea by brewing it and the best infusion times will reveal themselves. Also, the personal preference factor determines infusion times, leaf amounts, water temperatures, but the above is a good place to start.
Give it a try, see if you like it better. Brewing infusions for 1 min, 2 min, 3 min, is bringing a lot of the tea out at once. Cutting back infusion times will release the flavors slower and more consistently.
Also, young uncooked pu'er can taste rather nasty, though some (especially larger-leafed young uncooked pu'er) are tasty now.