Pu-erh Dante
This two-year-old shou (ripened) Pu Erh is extraordinarily smooth and deeply refreshing giving a clean, damp forest aroma, dried mushrooms, leather and earthiness with slight sweetness of figs or dates and a slight creamy flavor. A mellow and grounding tea.
It is recommended to do a wash (rinsing the leaves for 45 seconds & discard the water) before steeping fully. Whether brewed 30 seconds or 30 minutes, this Pu-Erh is known to never get unpleasantly astringent.
For a tea to be called pu-erh, it must be made from the large-leaf subspecies Camellia sinensis var. assamica and grown in Yunnan Province in China's southwest, where Han Chinese as well as many ethnic minorities share borders with Burma and Laos. It's one of the few teas to be designated a protected origin product by the Chinese government, a rarity in an industry run wild with loose, unregulated terms and limited oversight (Though knock-offs are still out there).
Like other fine Chinese teas, it benefits from using a lot of leaf in small pots, brewing for short times (15 to 60 seconds) over a series of as many as two dozen infusions with boiling or near-boiling water, adjusting as you go.
More than most tea, pu-erh is built for change, not just over months and years, but over a single brew session.
You can use a scale to weigh out your leaves to the gram, but I usually break off a six- to 10-gram chunk with a butter knife for a 100-milliliter gaiwan or clay teapot.*(This is for tea bricks or coins)
Even relatively simple fresh, young sheng pu-erh will develop in your pot as you keep re-steeping, and more mature aged teas can travel from dank and mushroomy to spicy-sweet to grapey-floral.