Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
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Tasting Notes
EarthyWoodyFruity
Vendor Notes
This distinctive Shu Pu'er-style brick tea from Myanmar introduces itself with a bright, robust character, offering prominent notes of wet wood. It gradually reveals a warm, nutty pignoli essence, culminating in a dry and spicy aftertaste akin to sandalwood incense. The initial briskness gracefully softens into an almost floral-fruitiness, evoking hints of nectarine or raspberry, presenting a uniquely aromatic dark tea experience.
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About This Tea
What does Mian Dian Zhuan Cha taste like?
This distinctive Shu Pu'er-style brick tea from Myanmar introduces itself with a bright, robust character, offering prominent notes of wet wood. It gradually reveals a warm, nutty pignoli essence, cul. It leans earthy, woody and fruity.
How should I brew Mian Dian Zhuan Cha?
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 Mian Dian Zhuan Cha come from?
Grown in Kokang, Myanmar from the Gushu cultivar. This batch is from the 2011 harvest.
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