Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Dark
★0.0
Ripe Pu-erh
Crimson Lotus Tea · 2010 "Black Gold" Shou / Ripe Puerh - 200g Cake :: Seattle Inventory
Origin
Yunnan, China
Harvest
2010
Flavor Profile
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Tasting Notes
EarthyWoodySweet
Vendor Notes
This dark Pu-erh, aged since 2010, unfurls a rich tapestry of flavors. Initial sips reveal sharp, sugary woodsy notes, evolving into a creamy, dense liquor with hints of molasses and toasted hazelnuts. A deep, earthy core with a subtle mushroom aftertaste and a lingering woodsy darkness define this highly drinkable tea.
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About This Tea
What does 2010 "Black Gold" Shou / Ripe Puerh - 200g Cake :: Seattle Inventory taste like?
This dark Pu-erh, aged since 2010, unfurls a rich tapestry of flavors. Initial sips reveal sharp, sugary woodsy notes, evolving into a creamy, dense liquor with hints of molasses and toasted hazelnuts. It leans earthy, woody and sweet.
How should I brew 2010 "Black Gold" Shou / Ripe Puerh - 200g Cake :: 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 2010 "Black Gold" Shou / Ripe Puerh - 200g Cake :: Seattle Inventory come from?
Grown in Yunnan, China. This batch is from the 2010 harvest.
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