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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Dark
★0.0
Spring Factory Blend
King Tea Mall · 2006 DaYi "Meng Hai Zhi Chun" (Spring of Menghai ) Cake 357g Puerh Sheng Cha Raw Tea （Batch 602/603)
Origin
Yunnan, China
Harvest
Spring 2006
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About This Tea
How should I brew 2006 DaYi "Meng Hai Zhi Chun" (Spring of Menghai ) Cake 357g Puerh Sheng Cha Raw Tea （Batch 602/603)?
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 2006 DaYi "Meng Hai Zhi Chun" (Spring of Menghai ) Cake 357g Puerh Sheng Cha Raw Tea （Batch 602/603) come from?
Grown in Yunnan, China. This batch is from the Spring 2006 harvest.
How much does 2006 DaYi "Meng Hai Zhi Chun" (Spring of Menghai ) Cake 357g Puerh Sheng Cha Raw Tea （Batch 602/603) cost?
Starts at $19.99 from King Tea Mall, or about $0.24/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $1.44 per session. Explore more dark teas on Teadar.
$19.99$0.67/g