Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2008
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Tasting Notes
EarthyWoodySmooth
Vendor Notes
This aged Ripe Pu-erh delivers a deeply satisfying, smooth experience. Expect rich, earthy notes of dark wood and fertile soil, complemented by a comforting sweetness and a surprisingly clean finish. A classic staple for daily enjoyment.
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About This Tea
What does 2008 Dayi V93 Ripe Tuo taste like?
This aged Ripe Pu-erh delivers a deeply satisfying, smooth experience. Expect rich, earthy notes of dark wood and fertile soil, complemented by a comforting sweetness and a surprisingly clean finish. . It leans earthy, woody and smooth.
How should I brew 2008 Dayi V93 Ripe 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 2008 Dayi V93 Ripe Tuo come from?
Grown in Yunnan, China. This batch is from the 2008 harvest.
How much does 2008 Dayi V93 Ripe Tuo cost?
Starts at $15.00 from NWPuerh, or about $0.15/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $0.90 per session. Explore more dark teas on Teadar.
$15.00$0.15/g