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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 · 2008 DaYi "Chun Zao" (Early Spring) Cake 500g Puerh Sheng Cha Raw Tea
Origin
Yunnan, China
Harvest
Spring 2008
Flavor Profile
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Tasting Notes
EarthyWoodyFruity
Vendor Notes
This 2008 Dayi 'Chun Zao' Sheng Pu-erh cake presents a delightful evolution of flavor. Initial notes of aged wood and damp earth are gracefully uplifted by underlying hints of dried stone fruit and a gentle sweetness. The early spring character has matured into a smooth, comforting, and complex infusion with a pleasant, lingering finish.
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About This Tea
What does 2008 DaYi "Chun Zao" (Early Spring) Cake 500g Puerh Sheng Cha Raw Tea taste like?
This 2008 Dayi 'Chun Zao' Sheng Pu-erh cake presents a delightful evolution of flavor. Initial notes of aged wood and damp earth are gracefully uplifted by underlying hints of dried stone fruit and a . It leans earthy, woody and fruity.
How should I brew 2008 DaYi "Chun Zao" (Early Spring) Cake 500g 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 2008 DaYi "Chun Zao" (Early Spring) Cake 500g Puerh Sheng Cha Raw Tea come from?
Grown in Yunnan, China. This batch is from the Spring 2008 harvest.
How much does 2008 DaYi "Chun Zao" (Early Spring) Cake 500g Puerh Sheng Cha Raw Tea cost?
Starts at $35.00 from King Tea Mall, or about $0.45/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $2.70 per session. Explore more dark teas on Teadar.
$35.00$0.45/g