Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2009
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Tasting Notes
EarthySmoothWoody
Vendor Notes
This 2009 Dayi V93 Ripe Tuo delivers a quintessential aged Pu-erh experience. Expect deep, comforting earthy notes with hints of damp forest floor, all culminating in a remarkably smooth and full-bodied liquor. It's a classic example of a well-rounded ripe Pu-erh.
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About This Tea
What does 2009 Dayi V93 Ripe Tuo (902) taste like?
This 2009 Dayi V93 Ripe Tuo delivers a quintessential aged Pu-erh experience. Expect deep, comforting earthy notes with hints of damp forest floor, all culminating in a remarkably smooth and full-bodi. It leans earthy, smooth and woody.
How should I brew 2009 Dayi V93 Ripe Tuo (902)?
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 2009 Dayi V93 Ripe Tuo (902) come from?
Grown in Yunnan, China. This batch is from the 2009 harvest.
How much does 2009 Dayi V93 Ripe Tuo (902) cost?
Starts at $13.50 from NWPuerh, or about $0.14/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $0.84 per session. Explore more dark teas on Teadar.
$13.50$0.14/g