The black color suggests that it is in fact the cooked or shu variety of puerh. Tea fanatics like Dizzwave sometimes use gram scales, but for your puerh experimentation it would seem a little silly to buy a special device. I don't know what kind of brewing vessel you are going to use, but Dizzwave is likely talking about gong fu brewing style that uses little water, lots of tea, and short brew times. If you are brewing using English style equipment, you may want to simply guesstimate about a teaspoon per 6 oz cup of tea. Pour boiling or near boiling water onto your tea for the rinse, and then pour it off almost immediately. I would think one rinse plenty. Then make tea. With this brewing style, your first infusion might be 30 sec to 1 minute. If it is too strong or weak, adjust your time. As Dizz says, multiple infusions (12 is pretty optimistic INHO) are the norm with this kind of tea. Increase your brew time a bit each infusion. For instance, if 30 seconds works out well for your initial round, you might try 45 seconds for the next round, etc. Because of all the infusions, you probably don't want to start off with a big pot. Maybe just a cup and strainer. Otherwise you could wind up with quarts of tea to drink.martlynn wrote: Dizzwave states that I should put 5g in the tea pot and then rinse. Does that mean I need to get a scale? I am not sure about the rinse or what temperature the water should be. The cake is a black color.