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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 2018
Flavor Profile
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Tasting Notes
SweetFloralFull-bodied
Vendor Notes
This raw Pu-erh from Xiao Hu Sai offers a thick, delightful mouthfeel paired with a delicate fragrance that gently unfolds. It delivers a calming Qi and a heavy Huigan, characterized by an initial light bitterness that swiftly transforms into a lasting sweetness. It's a highly brewable tea, reminiscent of the cherished qualities found in Yiwu Pu-erh.
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About This Tea
What does Spring 2018 Xiao Hu Sai taste like?
This raw Pu-erh from Xiao Hu Sai offers a thick, delightful mouthfeel paired with a delicate fragrance that gently unfolds. It delivers a calming Qi and a heavy Huigan, characterized by an initial lig. It leans sweet, floral and full-bodied.
How should I brew Spring 2018 Xiao Hu Sai?
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 2018 Xiao Hu Sai come from?
Grown in Yunnan, China. This batch is from the Spring 2018 harvest.
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