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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2006
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Tasting Notes
EarthyWoodySweet
Vendor Notes
This aged Xiaguan Golden Ribbon Tuo offers a rich and deep character, typical of well-stored Sheng Pu-erh. Expect pronounced earthy and woody notes, softened by 19 years of maturation, revealing a mellow sweetness in its robust body.
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About This Tea
What does 2006 Xiaguan Golden Ribbon 100g Tuo taste like?
This aged Xiaguan Golden Ribbon Tuo offers a rich and deep character, typical of well-stored Sheng Pu-erh. Expect pronounced earthy and woody notes, softened by 19 years of maturation, revealing a mel. It leans earthy, woody and sweet.
How should I brew 2006 Xiaguan Golden Ribbon 100g Tuo?
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 2006 Xiaguan Golden Ribbon 100g Tuo come from?
Grown in Yunnan, China. This batch is from the Spring 2006 harvest.
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