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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 · 2009 DaYi "Wei Zui Yan" (the Strongest Flavor) Cake 357g Puerh Sheng Cha Raw Tea
Origin
Yunnan, China
Harvest
2009
Flavor Profile
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Community Palate
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Tasting Notes
BoldEarthyComplex
Vendor Notes
This 2009 DaYi Sheng Pu-erh delivers a powerful and robust experience, true to its "Strongest Flavor" moniker. Expect a bold profile with prominent earthy undertones, a lively astringency, and a complex interplay of evolving notes that promise a dynamic journey with each steep. It's a classic example of factory-produced raw Pu-erh built for aging.
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About This Tea
What does 2009 DaYi "Wei Zui Yan" (the Strongest Flavor) Cake 357g Puerh Sheng Cha Raw Tea taste like?
This 2009 DaYi Sheng Pu-erh delivers a powerful and robust experience, true to its "Strongest Flavor" moniker. Expect a bold profile with prominent earthy undertones, a lively astringency, and a compl. It leans bold, earthy and complex.
How should I brew 2009 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 2009 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 2009 harvest.
How much does 2009 DaYi "Wei Zui Yan" (the Strongest Flavor) Cake 357g Puerh Sheng Cha Raw Tea cost?
Starts at $12.00 from King Tea Mall, or about $0.17/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $1.02 per session. Explore more dark teas on Teadar.
$12.00$0.40/g