Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
1980
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Tasting Notes
EarthyWoodySmooth
Vendor Notes
This aged ripe Pu-erh brick from the 1980s offers a deeply grounding and smooth experience. Expect rich, earthy undertones, notes of dark wood, and a comforting sweetness that has developed beautifully over decades of careful storage. The texture is thick and mellow, a testament to its long fermentation and age.
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About This Tea
What does 1980s Glossy Paper Ripe Puerh Brick taste like?
This aged ripe Pu-erh brick from the 1980s offers a deeply grounding and smooth experience. Expect rich, earthy undertones, notes of dark wood, and a comforting sweetness that has developed beautifull. It leans earthy, woody and smooth.
How should I brew 1980s Glossy Paper Ripe Puerh 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 1980s Glossy Paper Ripe Puerh Brick come from?
Grown in Yunnan, China. This batch is from the 1980 harvest.
How much does 1980s Glossy Paper Ripe Puerh Brick cost?
Starts at $35.28 from Quiche Teas, or about $1.18/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $7.08 per session. Explore more dark teas on Teadar.
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