[slickster81]

Finally got that tea cake, musta been on the proverbial "slow boat from China".

Nice firm cake, leaves varied in color from green and silver to brown and nearly black, the aroma was heady, with a definite camphor coming from the cake.

I took a vertical section from the edge to center, the leaves look the same throughout the cake, some small twigs.

First infusion session today.
No special techniques, I have a Gong Fu type pot with the infuser in the top, seems to work well for my gunpowder and oolongs.

7 Gm. Rinsed 10 seconds twice, rested 1 minute.
1st infusion, 20 seconds, nice amber color, slight camphor aroma. Smooth and soft taste with a hint of astringency at the top of the mouth, sweet aftertaste with a coolness in the mouth.
2nd infusion, 20 seconds - much the same as the first
3rd infusion, astringency has fallen off, now a coolness in the mouth with a lingering sweet aftertaste.
Subsequent infusions saw little change in color of the tea, the coolness from the camphor tapered off, and the flavor became lighter.
I gave it up after the 15th infusion at 2 minutes, just not much left there.

Wonderful experience though. Now I have to try a "cooked" Pu.