Blanching 15g of shu puer, I placed them in a 1.5l glass jug of water and left it in the fridge overnight. About 15 hours later, I strained out the leaves and stirred the infusion, which was the proper dark shu pu'er colour. The result has little flavor, unfortunately.
I used a 2010 pu'er cake, which itself was noticeably weaker than other shu pu'er I am used to. It could be that it's not a good specific cake to use in this capacity, so I will continue to experiment when I get some other shu's in stock. Maybe I need 30g per 1.5l?