2009 "69th Anniversary of Menghai Tea Factory" Pu-erh Cake *

Amount: 10g in 120ml Yixing teapot. 90C water temp.

Prep:
Rinse

First infusion: Flash (length to pour)
woody smokey lightly astringant orange peel and BBQ sauce??

Second infusion: flash
Slightly more astringent a little more woody. and more citrus peel, dry chalky finish

Third infusion: 10s
the BBQ sauce is back. astringency has ramp’d up a bit also citrus is dominated by the astringency

4th infusion: 15s
citrus now is the main flavor just behind the astringency still dry.

5th infusion: 20s
Smokey. Dry.

6th infusion: 30s
sweetness is coming through now.

7th infusion 1m
Mushrooms and sweetness.

8th infusion 1:30
Sweet but still dry odd smoke blast in the extended finish.

9th infusion 2m
Sweet and lightly smokey dry finish.

10th infusion 3m upping water temp to 100c
Sweet and minierals. still dry

11th infuson: 5m
Slightly floral?

12th infusion. 6m
Still floral but starting to thin out may get one or two more infusions out of it.

13th Infusion: 8m
Florals are starting to diminish right on track for dieng out.

14th infusion 10M
Sweetness dominates. got one more in it before its dead.

15th infusion 15m
Light floral sweet. Orange on the extended finish.

Thoughts:
A bruiser of a tea if brewed carelessly and has quite a caffeine kick once you get a few infusions in. Best not to be drank on a empty stomach or you may fall over if you hit it to heavy. But also has a rather unique flavor profile. This could be partially to my storage methods so YMMV.
Leaves are fairly large and mostly in tact you can notice in the dry leaf that this tea includes a smattering of downy buds when broken apart these buds are still present so its a good quality cake. Definitely a good buy for ageing or to drink as a young shengpu