Raw Puerh Jiang Cheng (1989)

I was very curious about this Puerh I bought to Stephane from Tea Masters. This was the first time that I tasted a raw Pu Erh and such an aged one. I searched for brewing parameters in the web before preparing it, and I did found some useful information. You might want to have a look on it as well. As you'll see I had three possible guidelines to my own Gong Fu Cha.

Firstly, I found a couple of parameters, tasting notes and impressions - in french.

They both tasted their raw Puerh (which was from 1990) in 2005.

Stephane suggested some variations himself (check the link).

J-C Maitre's parameters : 

15 cl yixing, quick rinse and then 6 infusions : 

20'' / 30'' / 30'' / 40'' / 40'' / ??

Lionel's parameters : 

2,5 - 3 g in 10 cl, quick rinse, 8 infusions : 

15'' / less than 15'' / 20'' / ?? / 30'' / 1' / 5' / 3'

Then I found some more information - this time in english.

Geraldo's parameters:

5 g in 15 cl (glass gaiwan), quick rinse, 5' of rest and then 5 infusions: 

15'' / 15'' / 25'' / 33'' / 52''

Geraldo's tasting notes are very detailed. He tasted his 1990 Puerh in 2005 as J-C Maitre and Lionel did.

I prepared my raw Puerh in a yixing teapot, more precisely the zisha Shui Pin Hou, by infusing 4 g of tea in 16 cl of filtered water (Brita) at 95°C. After a quick rinse I made 7 infusions. I stoped each infusion when the little drop on the edge of the spout got inside the teapot. Here's what I tasted.

Short rinse (well... I just couldn't sacrifice it...) : sweet and oily, I could feel that a wide variety of aromas was about to develop (earthy and undergrowth notes: damp soil, damp wood, damp leaves, humus), great freshness.

First infusion, 50'' : Great roundness and fullness, even more thick and oily texture. The earthy and undergrowth notes became stronger and then evolved towards something like burnt wood and humid earth you can smell at the end of the day in the countryside. When cold, this liquor became really - really - sweet (something close to licorice root) and fresh (almost the pine's freshness).

Second one, 40'' : Same thick oily texture. Round, very sweet and fresh. Earthy and undergrowth aromas were dominant and very sustained.

Third, 46'' : Liquor a bit less unctuous and slightly astringent. My mouth became dry and I started to feel slightly thirsty. Some changes among the aromas (damp soil grew stronger, then licorice root and pink pepper developed).

The day after at noon...

Fourth, 52'' : Liquor not that sweet nor thick, but still quite oily. Earthy and undergrowth aromas (similar to the first infusion). Light brown liquor.

Fifth, 1' ... '' : Sweetness vanished, but the texture remained a bit oily. Same damp earth, damp wood aromas, and once again the smoky, burnt wood note. Slight global astringency (dried mouth again). Very pleasant warmth in the throat.

Sixth, 4' 12'' : I tasted it cold. Very sweet liquor once again, but barely oily. Astringency grew stronger at the end. All the aromas vanished.

Seventh and last infusion, 6' 45'' : Dark brown liquor. No more aromas left. Global astringency (dried mouth and throat).

I was pretty amazed by the intense aromas and the texture of the five first infusions. I had the feeling I was somewhere in the heart of the woods, let's say early in the morning or perhaps at the end of the day, in autumn. Great feeling. Very nice tea!

Later on, I found another article in english which provides more information about this raw Puerh.

Wojciech's parameters:

5 g in 13 cl (gaiwan porcelain), quick rinse, 7 infusions : 

40'' / 25'' / 35'' / ... / 22'

I hope all this information gathering was useful to you.

Please feel free to drop a question or a comment.