Augi, I agree. The best pu-erh infusions are after the first 3 in my opinion. This is why I rinse off at least one, usually two.
For the most part that goes away with age. Shu should really be aged as well, though some are decent when young. If you know what you're doing you can also brew it such that it tastes more like aged sheng.Wesli wrote:I've only found two of them that I like, because a lot of cooked puerh turns out cups that are extremely dark and thick. I find those disgusting. That's why I don't like cooked/shu that much.