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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
2010
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Tasting Notes
AgedEarthyComplex
Vendor Notes
Delve into the rich complexity of this aged Sheng Pu-erh, offering a harmonious blend of deep earthy notes and hints of camphor. With each brew, a subtle sweetness unfolds, complementing its smooth, full-bodied character that has matured gracefully over more than a decade.
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About This Tea
What does 2010 DaYi "8582" Cake 357g Puerh Sheng Cha Raw Tea taste like?
Delve into the rich complexity of this aged Sheng Pu-erh, offering a harmonious blend of deep earthy notes and hints of camphor. With each brew, a subtle sweetness unfolds, complementing its smooth, f. It leans aged, earthy and complex.
How should I brew 2010 DaYi "8582" 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 2010 DaYi "8582" Cake 357g Puerh Sheng Cha Raw Tea come from?
Grown in Yunnan, China. This batch is from the 2010 harvest.
How much does 2010 DaYi "8582" Cake 357g Puerh Sheng Cha Raw Tea cost?
Starts at $5.99 from King Tea Mall, or about $0.12/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.72 per session. Explore more dark teas on Teadar.
$5.99$0.12/g