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Ships from China
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Ships from China
In Stock
Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
1997
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Tasting Notes
EarthyWoodySpicy
Vendor Notes
This 1997 Da Hong Yin Sheng Puerh, presented as an aged cake, offers a deep and complex profile. Expect pronounced earthy and woody undertones, complemented by a subtle spiciness that develops with each infusion, showcasing the elegant transformation of raw Pu-erh over time.
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About This Tea
What does 1997 Da Hong Yin Sheng Puer: Gereifter Kuchen, erdige & würzige Noten taste like?
This 1997 Da Hong Yin Sheng Puerh, presented as an aged cake, offers a deep and complex profile. Expect pronounced earthy and woody undertones, complemented by a subtle spiciness that develops with ea. It leans earthy, woody and spicy.
How should I brew 1997 Da Hong Yin Sheng Puer: Gereifter Kuchen, erdige & würzige Noten?
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 1997 Da Hong Yin Sheng Puer: Gereifter Kuchen, erdige & würzige Noten come from?
Grown in Yunnan, China. This batch is from the 1997 harvest.
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