Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2014
Flavor Profile
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Community Palate
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Tasting Notes
FruityViscousEnergetic
Vendor Notes
This raw Pu-erh offers a captivating strong fruity aroma reminiscent of ripe peaches. On the palate, it delivers a light yet pleasantly viscous mouthfeel, harmonizing beautifully with its fragrant profile. This tea feels well-balanced with a notable 'Cha Qi'.
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About This Tea
What does Spring 2014 Pa Sai taste like?
This raw Pu-erh offers a captivating strong fruity aroma reminiscent of ripe peaches. On the palate, it delivers a light yet pleasantly viscous mouthfeel, harmonizing beautifully with its fragrant pro. It leans fruity, viscous and energetic.
How should I brew Spring 2014 Pa 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 2014 Pa Sai come from?
Grown in Yunnan, China. This batch is from the Spring 2014 harvest.
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