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
AgedSmoothSweet
Vendor Notes
This exquisite 1980s raw Pu-erh brick unfolds a profound `chenxiang` (aged fragrance) and `laoyun` (aged charm) with each sip. Its remarkably delicate and smooth liquor offers a full-bodied `chenyun` (aged rhyme), delivering a mellow, thick, and moisturizing mouthfeel. Any original bitterness has beautifully transformed into a lasting `gantian` (returning sweetness).
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About This Tea
What does 1980s Glossy Paper Special Grade Raw Puerh Brick taste like?
This exquisite 1980s raw Pu-erh brick unfolds a profound `chenxiang` (aged fragrance) and `laoyun` (aged charm) with each sip. Its remarkably delicate and smooth liquor offers a full-bodied `chenyun` . It leans aged, smooth and sweet.
How should I brew 1980s Glossy Paper Special Grade Raw 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 Special Grade Raw Puerh Brick come from?
Grown in Yunnan, China. This batch is from the 1980 harvest.
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