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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2016
Flavor Profile
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Tasting Notes
EarthySweetWoody
Vendor Notes
This raw Pu-erh offers a clean and notably thick mouthfeel, diverging from the typical Wuliang profile. It delivers an intense huigan and chaqi, resonating deeply in the throat and body. While distinctly sweet, it carries a soft, impactful punch reminiscent of Yiwu teas, making it a robust choice for serious Pu-erh enthusiasts.
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About This Tea
What does Spring 2016 Wuliang Single Trees taste like?
This raw Pu-erh offers a clean and notably thick mouthfeel, diverging from the typical Wuliang profile. It delivers an intense huigan and chaqi, resonating deeply in the throat and body. While distinc. It leans earthy, sweet and woody.
How should I brew Spring 2016 Wuliang Single Trees?
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 Spring 2016 Wuliang Single Trees come from?
Grown in Yunnan, China. This batch is from the Spring 2016 harvest.
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