Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
1988
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Tasting Notes
EarthySpicyDeep
Vendor Notes
This aged Shu Pu-erh from the late 1980s offers a profound character, with a foundational earthiness complemented by intriguing spicy undertones. Expect a smooth, full-bodied infusion that hints at its decades of slow maturation.
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About This Tea
What does Wangjia Shenyun Aged Shu Puer (Late 1980s) - Earthy, Spicy Notes taste like?
This aged Shu Pu-erh from the late 1980s offers a profound character, with a foundational earthiness complemented by intriguing spicy undertones. Expect a smooth, full-bodied infusion that hints at it. It leans earthy, spicy and deep.
How should I brew Wangjia Shenyun Aged Shu Puer (Late 1980s) - Earthy, Spicy Notes?
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 Wangjia Shenyun Aged Shu Puer (Late 1980s) - Earthy, Spicy Notes come from?
Grown in Yunnan, China. This batch is from the 1988 harvest.
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