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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2006
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Tasting Notes
EarthyWoodySweet
Vendor Notes
This aged Raw Pu-erh offers a profound journey through time with its pure dry storage in Taiwan. Expect a smooth, evolving character, hinting at deep forest notes, dried fruits, and a lingering sweetness that softens with each infusion.
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About This Tea
What does 2006 Dayi 602 "Sheng Cha Zhi Lu" (Sacred Tea Journey) taste like?
This aged Raw Pu-erh offers a profound journey through time with its pure dry storage in Taiwan. Expect a smooth, evolving character, hinting at deep forest notes, dried fruits, and a lingering sweetn. It leans earthy, woody and sweet.
How should I brew 2006 Dayi 602 "Sheng Cha Zhi Lu" (Sacred Tea Journey)?
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 Dayi 602 "Sheng Cha Zhi Lu" (Sacred Tea Journey) come from?
Grown in Yunnan, China. This batch is from the 2006 harvest.
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