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?
If true at all I would think that you have shu and sheng mixed up. As the process for making shu can be a little funky, there is more of a need to rinse it.