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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2007
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Tasting Notes
EarthyWoodySmooth
Vendor Notes
This aged 2007 raw pu-erh cake from Xiaguan offers a grounding experience with deep earthy notes and hints of dried wood. The texture is smooth, evolving with each steeping into a mellow complexity, characteristic of well-stored sheng cha.
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About This Tea
What does 2007 XiaGuan "8633" Cake 357g Puerh Raw Tea Sheng Cha taste like?
This aged 2007 raw pu-erh cake from Xiaguan offers a grounding experience with deep earthy notes and hints of dried wood. The texture is smooth, evolving with each steeping into a mellow complexity, c. It leans earthy, woody and smooth.
How should I brew 2007 XiaGuan "8633" Cake 357g Puerh Raw Tea Sheng Cha?
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 2007 XiaGuan "8633" Cake 357g Puerh Raw Tea Sheng Cha come from?
Grown in Yunnan, China. This batch is from the 2007 harvest.
How much does 2007 XiaGuan "8633" Cake 357g Puerh Raw Tea Sheng Cha cost?
Starts at $2.99 from King Tea Mall, or about $0.10/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.60 per session. Explore more dark teas on Teadar.
$2.99$0.16/g