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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2013
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Tasting Notes
EarthyBriskDeveloping
Vendor Notes
This aged raw pu-erh offers a classic profile of earthiness and a developing complexity. Expect a robust, slightly astringent character that promises to mellow and deepen with further aging, hinting at future sweet and woody notes.
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About This Tea
What does 2013 DaYi "7542" Cake 150g Puerh Sheng Cha Raw Tea taste like?
This aged raw pu-erh offers a classic profile of earthiness and a developing complexity. Expect a robust, slightly astringent character that promises to mellow and deepen with further aging, hinting a. It leans earthy, brisk and developing.
How should I brew 2013 DaYi "7542" Cake 150g 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 2013 DaYi "7542" Cake 150g Puerh Sheng Cha Raw Tea come from?
Grown in Yunnan, China. This batch is from the 2013 harvest.
How much does 2013 DaYi "7542" Cake 150g Puerh Sheng Cha Raw Tea cost?
Starts at $2.99 from King Tea Mall, or about $0.06/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.36 per session. Explore more dark teas on Teadar.
$2.99$0.06/g