Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Xiangxi Autonomous Region, China
Harvest
2009
Flavor Profile
AI-estimated baseline profile. Be the first to log a session!
Community Palate
Loading chart...
Tasting Notes
WoodyBalsamicEarthy
Vendor Notes
This aged Sheng Pu-erh tea cake, harvested in 2009, offers a deep and evolving character. Expect a captivating aroma with prominent woody and earthy undertones, complemented by a distinctive balsamic richness that lingers on the palate. Its nuanced profile promises a complex and satisfying experience.
Community Top Notes
No community notes yet — log a tasting to be the first!
About This Tea
What does Xiangxi Sheng Pu-erh 2009 : Gâteau de thé vieilli, notes boisées et balsamiques taste like?
This aged Sheng Pu-erh tea cake, harvested in 2009, offers a deep and evolving character. Expect a captivating aroma with prominent woody and earthy undertones, complemented by a distinctive balsamic . It leans woody, balsamic and earthy.
How should I brew Xiangxi Sheng Pu-erh 2009 : Gâteau de thé vieilli, notes boisées et balsamiques?
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 Xiangxi Sheng Pu-erh 2009 : Gâteau de thé vieilli, notes boisées et balsamiques come from?
Grown in Xiangxi Autonomous Region, China. This batch is from the 2009 harvest.
Out of Stock
Taste This Tea