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Tasting Notes
EarthyWoodyFruity
Vendor Notes
This aged 2010 raw Pu-erh from Laowushan, benefiting from dry Taiwan and subsequent UK storage, offers a developing complexity. Expect a profile with deep earthy undertones, hints of dried fruit, and a mellow woody character, leading to a smooth, evolving finish.
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About This Tea
What does 2010 Xizihao Laowushan taste like?
This aged 2010 raw Pu-erh from Laowushan, benefiting from dry Taiwan and subsequent UK storage, offers a developing complexity. Expect a profile with deep earthy undertones, hints of dried fruit, and . It leans earthy, woody and fruity.
How should I brew 2010 Xizihao Laowushan?
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 2010 Xizihao Laowushan come from?
Grown in Yunnan, China. This batch is from the Spring 2010 harvest.
How much does 2010 Xizihao Laowushan cost?
Starts at $67.55 from Puerh Guy, or about $1.22/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $7.32 per session. Explore more dark teas on Teadar.