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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Dark
★0.0
Lincang
King Tea Mall · 2003 YinHao "Yin Hao" (Silver Hair Tuo) 100g Puerh Sheng Cha Raw Tea, Lin Cang.
Origin
Yunnan, China
Harvest
2003
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Tasting Notes
Vendor Notes
This 2003 Lincang raw Pu-erh presents an evolving profile, offering a glimpse into the classic character of aged sheng cha from this renowned region. Expect a smooth, earthy foundation with a developing complexity that promises depth and nuance with further aging.
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About This Tea
What does 2003 YinHao "Yin Hao" (Silver Hair Tuo) 100g Puerh Sheng Cha Raw Tea, Lin Cang. taste like?
This 2003 Lincang raw Pu-erh presents an evolving profile, offering a glimpse into the classic character of aged sheng cha from this renowned region. Expect a smooth, earthy foundation with a developi.
How should I brew 2003 YinHao "Yin Hao" (Silver Hair Tuo) 100g Puerh Sheng Cha Raw Tea, Lin Cang.?
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 2003 YinHao "Yin Hao" (Silver Hair Tuo) 100g Puerh Sheng Cha Raw Tea, Lin Cang. come from?
Grown in Yunnan, China. This batch is from the 2003 harvest.
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