King Tea Mall · 2008 DaYi "Wei Zui Yan" (the Strongest Flavor) Cake 357g Puerh Sheng Cha Raw Tea
Origin
Yunnan, China
Harvest
2008
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Tasting Notes
EarthyWoodyLingering
Vendor Notes
This 2008 Dayi Sheng Pu-erh cake, named 'Wei Zui Yan' for its strong flavor, delivers a robust and evolving experience. Deep earthy and woody notes intertwine with hints of dried fruit and a subtle, satisfying sweetness that lingers long on the palate. It promises a powerful and enduring character that reflects its age.
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About This Tea
What does 2008 DaYi "Wei Zui Yan" (the Strongest Flavor) Cake 357g Puerh Sheng Cha Raw Tea taste like?
This 2008 Dayi Sheng Pu-erh cake, named 'Wei Zui Yan' for its strong flavor, delivers a robust and evolving experience. Deep earthy and woody notes intertwine with hints of dried fruit and a subtle, s. It leans earthy, woody and lingering.
How should I brew 2008 DaYi "Wei Zui Yan" (the Strongest Flavor) Cake 357g 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 "Wei Zui Yan" (the Strongest Flavor) Cake 357g Puerh Sheng Cha Raw Tea come from?
Grown in Yunnan, China. This batch is from the 2008 harvest.
How much does 2008 DaYi "Wei Zui Yan" (the Strongest Flavor) Cake 357g Puerh Sheng Cha Raw Tea cost?
Starts at $5.99 from King Tea Mall, or about $0.17/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.02 per session. Explore more dark teas on Teadar.