Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2002
Flavor Profile
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Tasting Notes
EarthyWoodyMellow
Vendor Notes
This aged Ripe Pu-erh offers a deeply satisfying and smooth experience, characterized by rich, earthy notes reminiscent of damp forest floor and aged wood. A subtle underlying sweetness emerges, leading to a velvety texture and a comforting, clean finish.
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About This Tea
What does 2002 CNNP “Green Mark” Ripe Pu’er taste like?
This dark from Yunnan, China offers a distinctive drinking experience. This aged Ripe Pu-erh offers a deeply satisfying and smooth experience, characterized by rich, earthy notes reminiscent of damp forest floor and aged wood. A subtle underlying sweetness emerges, leadi. It sits in the "Earthy" and "Woody" and "Mellow" flavor families, so expect a cup that leans earthy and woody and mellow.
How should I brew 2002 CNNP “Green Mark” Ripe Pu’er?
Aim for water around 95–100 °C (203–212 °F). Western style: steep for 3–5 minutes in a mug or teapot. Gongfu style: use 5–7 g per 100 ml, 10–20 s steeps (10–20+ infusions) for multiple short steeps — this way you can taste how the flavor evolves. Give the leaves a quick rinse with boiling water before your first real steep — it wakes up the flavors and removes any storage dust.
Where does 2002 CNNP “Green Mark” Ripe Pu’er come from?
This dark is grown in Yunnan, China. This particular batch comes from the 2002 harvest.