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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 2017
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Tasting Notes
BittersweetRefinedLingering
Vendor Notes
This aged Xiao Hu Sai Raw Pu-erh offers a journey from a pleasant medium bitterness in its youth to a more refined experience. Its fragrance, subtle in the cup, gracefully emerges in the aftertaste, complemented by a medium body and balanced sweetness, making it a classic representation of Mengku terroir.
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About This Tea
What does Spring 2017 Xiao Hu Sai taste like?
This aged Xiao Hu Sai Raw Pu-erh offers a journey from a pleasant medium bitterness in its youth to a more refined experience. Its fragrance, subtle in the cup, gracefully emerges in the aftertaste, c. It leans bittersweet, refined and lingering.
How should I brew Spring 2017 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 2017 Xiao Hu Sai come from?
Grown in Yunnan, China. This batch is from the Spring 2017 harvest.
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