JD wrote:After going through a few of these samples again and spending more time with them I'm noticing that the first 2 infusions of each of them are a bit too strong and astringent for my tastes. The 3rd infusion and on are much mellower, subtler, and sweeter tasting.
I read somewhere that Chinese people don't even drink the first 2 infusions of sheng. They usually skip to the 3rd or even 4th infusion.
Shu, on the other hand, they drink from 1st infusion onward. I notice shu's tend to be great right from the start though they lose that earthy taste around the 3rd infusion.
Should I rinse them for a longer period of time or just skip the first 2 infusions?
When drinking puerh, I only rinse a tea if it has undergone traditional storage and I don't want to drink the funk. With almost all other puerh I drink the first 2 infusions with a ten second steep because I think it is very telling. The first infusion usually shows the very light sweet elements, and an immediate second 10 second infusion reveals the rich, savory flavors. Then I adjust from here. Of course, this is all personal preference so do whatever you think is best