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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Dark
★0.0
Factory Blend
King Tea Mall · 2006 DaYi "Wei Zui Yan" (the Strongest Flavor) Cake 200g Puerh Sheng Cha Raw Tea
Origin
Yunnan, China
Harvest
2006
Flavor Profile
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Tasting Notes
EarthyWoodyBold
Vendor Notes
This 2006 DaYi "Wei Zui Yan" Sheng Pu-erh cake lives up to its name, offering a potent and robust profile. Expect a deep, earthy foundation intertwined with distinct woody notes, providing a complex and evolving character. As a raw Pu-erh, its vibrant intensity promises to deepen and mellow beautifully with continued aging.
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About This Tea
What does 2006 DaYi "Wei Zui Yan" (the Strongest Flavor) Cake 200g Puerh Sheng Cha Raw Tea taste like?
This 2006 DaYi "Wei Zui Yan" Sheng Pu-erh cake lives up to its name, offering a potent and robust profile. Expect a deep, earthy foundation intertwined with distinct woody notes, providing a complex a. It leans earthy, woody and bold.
How should I brew 2006 DaYi "Wei Zui Yan" (the Strongest Flavor) Cake 200g Puerh Sheng Cha Raw Tea?
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 "Wei Zui Yan" (the Strongest Flavor) Cake 200g Puerh Sheng Cha Raw Tea come from?
Grown in Yunnan, China. This batch is from the 2006 harvest.
How much does 2006 DaYi "Wei Zui Yan" (the Strongest Flavor) Cake 200g Puerh Sheng Cha Raw Tea cost?
Starts at $6.99 from King Tea Mall, or about $0.15/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.90 per session. Explore more dark teas on Teadar.
$6.99$0.15/g