Astringency in Pu-erh’s?

I recently got into gong fu style brewing. So far I am absolutely loving it. I particular like the white teas, oolongs, green tea, and black teas I’ve tried.

However, I am having some trouble with the raw and ripe pu-erh’s I got. I’ve tried doing sessions with each 2-3 times and no matter what I do I always end up with a very astringent brew, particularly after the 2nd or 3rd steep.

I use a kettle that lets me dial in the temperature and my gaiwan is ceramic 160ml. I started with 6g of the raw (Ba Da Horse) and the ripe is 7g tea cakes (year of the horse). Both from YS. 200 degrees and the first steep is 10 seconds after a quick 5 second wash. I’ve tried lowering the temperature and reducing the amount of leaf I put in.

Any ideas what I could be doing wrong? Or is this tart, astringent flavor characteristic of pu-erh and maybe it’s just not the tea for me?

Any feedback is greatly appreciated!