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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 Factory Blend
King Tea Mall · 2014 DaYi "Si Ji Chun" (Spring in Four Seasons) Cake 357g Puerh Sheng Cha Raw Tea
Origin
Yunnan, China
Harvest
Spring 2014
Flavor Profile
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Tasting Notes
EarthyFruityComplex
Vendor Notes
This 2014 DaYi 'Si Ji Chun' Raw Pu-erh cake offers a journey of evolving flavors. Expect a vibrant initial palate with fresh, fruity undertones, gradually deepening into earthy and woody notes as it ages. Its robust character promises a complex and satisfying infusion.
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About This Tea
What does 2014 DaYi "Si Ji Chun" (Spring in Four Seasons) Cake 357g Puerh Sheng Cha Raw Tea taste like?
This 2014 DaYi 'Si Ji Chun' Raw Pu-erh cake offers a journey of evolving flavors. Expect a vibrant initial palate with fresh, fruity undertones, gradually deepening into earthy and woody notes as it a. It leans earthy, fruity and complex.
How should I brew 2014 DaYi "Si Ji Chun" (Spring in Four Seasons) 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 2014 DaYi "Si Ji Chun" (Spring in Four Seasons) Cake 357g Puerh Sheng Cha Raw Tea come from?
Grown in Yunnan, China. This batch is from the Spring 2014 harvest.
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