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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 2013
Flavor Profile
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Tasting Notes
EarthyMineralAstringent
Vendor Notes
This 2013 Da Xue Shan Raw Pu-erh delivers a balanced and invigorating character. The liquor offers a fresh aroma typical of its origin, with notes of light bitterness and a pleasant astringency that leaves the throat feeling refreshed. Its notable 'Cha Qi' provides a profound and engaging body experience, characteristic of ancient tree material from high-altitude gardens.
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About This Tea
What does Spring 2013 Da Xue Shan taste like?
This 2013 Da Xue Shan Raw Pu-erh delivers a balanced and invigorating character. The liquor offers a fresh aroma typical of its origin, with notes of light bitterness and a pleasant astringency that l. It leans earthy, mineral and astringent.
How should I brew Spring 2013 Da Xue Shan?
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 2013 Da Xue Shan come from?
Grown in Yunnan, China. This batch is from the Spring 2013 harvest.
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