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Tasting Notes
EarthyWoodyComplex
Vendor Notes
This aged raw Pu-erh brick, crafted from wild-growing ancient Yiwu tea trees, offers a deeply complex and evolving profile. Its tight compression yields a captivating ruby red liquor, hinting at the rich, earthy notes and robust character developed through natural storage over time.
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About This Tea
What does 2006 Yang Qing Hao Yiwu Yesheng Brick taste like?
This aged raw Pu-erh brick, crafted from wild-growing ancient Yiwu tea trees, offers a deeply complex and evolving profile. Its tight compression yields a captivating ruby red liquor, hinting at the r. It leans earthy, woody and complex.
How should I brew 2006 Yang Qing Hao Yiwu Yesheng Brick?
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 Yang Qing Hao Yiwu Yesheng Brick come from?
Grown in Yunnan, China from the Yesheng (wild-growing ancient tree) cultivar. This batch is from the 2006 harvest.
How much does 2006 Yang Qing Hao Yiwu Yesheng Brick cost?
Starts at $116.19 from Puerh Guy, or about $0.39/g. A 300g package gets you around 50 gongfu sessions at ~6 g each, which works out to about $2.34 per session. Explore more dark teas on Teadar.