Corax on Xishuangbanna Pu'er Cake [Sheng, 2003], Jinggu Region Wild Plantation, Chang Tai Tea Company

DRY LEAF:
--- color: dark olive with some light/med brown
--- constituency: biggish clots
--- aroma: the faintest piny/smoky in the bag; leaf up close was basically odorless

TEA-TO-WATER PROPORTIONS [grams to fl oz]:
--- 4 g to 6 oz

VESSEL: gaiwan

FIRST INF:
--- time: 90 sec
--- temp: 195-200F
--- color: pale amber with a green cast
--- aroma: faint smoky/vegetal note
--- taste: surprisingly, the taste is *not* powerfully smoky, though that element is present. the taste is predominantly vegetal. very little astringency. aftertaste is quite green.

SECOND INF:
--- time: 90 sec
--- temp: 195-200F
--- color: pale amber
--- aroma: less vegetal than INF1, still smoky
--- taste: INF2 presents a less complex range of flavors than INF1. a metallic note predominating this time. again, not astringent, and very little [greenish] aftertaste.

THIRD INF:
--- time: 2 minutes
--- temp: 195-200F
--- color: pale amber
--- aroma: virtually nil
--- taste: very faint vegetal/green; less metallic than INF2. again no astringency and little [greenish] aftertaste.

FOURTH INF: none.

COMMENTS: this tea started out subtle, but simply finished early. i would drink it again, but it does not seem to have the depth that other sheng puer evinces.