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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 Lincang
King Tea Mall · 2010 MengKu RongShi "Chun Jian" (Spring Bud) Cake 400g Puerh Raw Tea Sheng Cha
Origin
Yunnan, China
Harvest
Spring 2010
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Tasting Notes
AgedEarthyWoody
Vendor Notes
This aged raw Pu-erh cake from Mengku offers a profound depth, presenting a mellow earthiness intertwined with nuances of damp wood and a subtle, evolving sweetness. Its thick, viscous liquor carries a comforting warmth, promising a complex and engaging journey with each steeping.
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About This Tea
What does 2010 MengKu RongShi "Chun Jian" (Spring Bud) Cake 400g Puerh Raw Tea Sheng Cha taste like?
This aged raw Pu-erh cake from Mengku offers a profound depth, presenting a mellow earthiness intertwined with nuances of damp wood and a subtle, evolving sweetness. Its thick, viscous liquor carries . It leans aged, earthy and woody.
How should I brew 2010 MengKu RongShi "Chun Jian" (Spring Bud) Cake 400g 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 2010 MengKu RongShi "Chun Jian" (Spring Bud) Cake 400g Puerh Raw Tea Sheng Cha come from?
Grown in Yunnan, China. This batch is from the Spring 2010 harvest.
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