I found a sample packet of specialteas.com No. 591 Bold-leaf Pu-Erh that has
been lurking in the back of my cabinet for seven years. I made a pot (6
gms/12 oz 190F water, infusion, after rinsing the leaves in near boiling
water) and wow. I have not had any pu-erh except the mini tuo-cha, which is
okay, but nothing I want on a regular basis (I still have some from my
initial pu-erh purchase seven years ago!) and this is so much better (to my
taste).

From the moment I opened the packet I knew this was something different.
there was not nearly as much of the musty basement odor that the tuo-cha has
in the dry leaves. The wet leaves gave off a toasty smell along with the
smell of a deciduous wood after a rain--damp and sweet and mossy. There is a
little mustiness, but it is tantalizing instead of overpowering.

The initial liquor is coppery brown with even more toasty smell. The sip is
vegetal, but like a raw sugar snap pea, instead of asparagus, with a
lingering sweetness and just a hint of earthy iron. I am excited to taste
the next infusions. any recommendations for temp and time?

Where should I head next in my pu-erh tastings?