Compare Prices
Ships from China
In Stock
Ships from China
In Stock
Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Dark
★0.0
Bulang
Crimson Lotus Tea · 2006 "Troublemaker" Sheng / Raw Puerh Fang Cha (100g) :: Seattle Inventory
Origin
Yunnan, China
Harvest
2006
Flavor Profile
AI-estimated baseline profile. Be the first to log a session!
Community Palate
Loading chart...
Tasting Notes
SmokyPeatySweet
Vendor Notes
This 2006 'Troublemaker' Sheng Pu-erh presents a bold and assertive profile, characterized by prominent smoky notes that bring to mind a peaty scotch. Beneath this robust introduction, a pleasant sweetness emerges, balancing the experience. It is a tea that offers a delightful and enduring session, capable of many satisfying infusions.
Community Top Notes
No community notes yet — log a tasting to be the first!
About This Tea
What does 2006 "Troublemaker" Sheng / Raw Puerh Fang Cha (100g) :: Seattle Inventory taste like?
This 2006 'Troublemaker' Sheng Pu-erh presents a bold and assertive profile, characterized by prominent smoky notes that bring to mind a peaty scotch. Beneath this robust introduction, a pleasant swee. It leans smoky, peaty and sweet.
How should I brew 2006 "Troublemaker" Sheng / Raw Puerh Fang Cha (100g) :: Seattle Inventory?
Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.
Where does 2006 "Troublemaker" Sheng / Raw Puerh Fang Cha (100g) :: Seattle Inventory come from?
Grown in Yunnan, China. This batch is from the 2006 harvest.
Out of Stock
Taste This Tea