Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Flavor Profile
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Tasting Notes
VegetalSpicyFruity
Vendor Notes
This Sheng Pu'er opens with a distinctly fresh and vegetal character, hinting at its slower aging. As it unfolds, an intriguing edge of spice emerges, with notes of clove and ginger weaving through. The experience is balanced by the astringency of plum skin and a underlying sweetness reminiscent of cooked peas, offering a complex yet rounded profile.
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About This Tea
What does Kuzhushan 2012 taste like?
This Sheng Pu'er opens with a distinctly fresh and vegetal character, hinting at its slower aging. As it unfolds, an intriguing edge of spice emerges, with notes of clove and ginger weaving through. T. It leans vegetal, spicy and fruity.
How should I brew Kuzhushan 2012?
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 Kuzhushan 2012 come from?
Grown in Yunnan, China from the Menghai Daye cultivar. This batch is from the 2012 harvest.