Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2008
Flavor Profile
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Tasting Notes
SweetFragrantAged
Vendor Notes
This nearly decade-old raw Pu-erh from Ku Zhu Shan offers a captivating journey. Once quite bitter in its youth, it has mellowed beautifully, now presenting a heavy, persistent sweetness. Complex aged fragrances mingle on the palate, culminating in a light yet enduring huigan that lingers pleasantly.
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About This Tea
What does Spring 2008 Ku Zhu Shan taste like?
This nearly decade-old raw Pu-erh from Ku Zhu Shan offers a captivating journey. Once quite bitter in its youth, it has mellowed beautifully, now presenting a heavy, persistent sweetness. Complex aged. It leans sweet, fragrant and aged.
How should I brew Spring 2008 Ku Zhu 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 2008 Ku Zhu Shan come from?
Grown in Yunnan, China. This batch is from the Spring 2008 harvest.
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