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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2006
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Tasting Notes
EarthyComplexMellow
Vendor Notes
This 2006 raw Pu-erh offers a journey of evolving flavors. Expect a deep, earthy foundation with notes of aged wood and damp forest floor, layered with a subtle sweetness and a long, smooth finish that speaks to its careful aging.
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About This Tea
What does 2006 XiaGuan "Bao Yan" Cake 125g*4pcs Puerh Sheng Cha Raw Tea taste like?
This 2006 raw Pu-erh offers a journey of evolving flavors. Expect a deep, earthy foundation with notes of aged wood and damp forest floor, layered with a subtle sweetness and a long, smooth finish tha. It leans earthy, complex and mellow.
How should I brew 2006 XiaGuan "Bao Yan" Cake 125g*4pcs 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 XiaGuan "Bao Yan" Cake 125g*4pcs Puerh Sheng Cha Raw Tea come from?
Grown in Yunnan, China. This batch is from the 2006 harvest.
How much does 2006 XiaGuan "Bao Yan" Cake 125g*4pcs Puerh Sheng Cha Raw Tea cost?
Starts at $3.99 from King Tea Mall, or about $0.06/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.36 per session. Explore more dark teas on Teadar.
$3.99$0.06/g