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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2006
Flavor Profile
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Tasting Notes
PowerfulSweetPine-Smoke
Vendor Notes
Crafted from a blend of Banzhang and Bulang mountain materials, this aged raw Pu-erh reveals a potent initial character. The liquor, a bright orange-yellow, carries a distinct Banzhang fragrance with integrated pine-smoke notes. A thick and strong flavor profile leads to a pleasant returning sweetness and invigorating saliva production, making for a smooth and enduring session.
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About This Tea
What does 2006 Zhongcha 8081 "Qingzang" Jincha (Six-Sided Buddha) taste like?
Crafted from a blend of Banzhang and Bulang mountain materials, this aged raw Pu-erh reveals a potent initial character. The liquor, a bright orange-yellow, carries a distinct Banzhang fragrance with . It leans powerful, sweet and pine-smoke.
How should I brew 2006 Zhongcha 8081 "Qingzang" Jincha (Six-Sided Buddha)?
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 Zhongcha 8081 "Qingzang" Jincha (Six-Sided Buddha) come from?
Grown in Yunnan, China. This batch is from the 2006 harvest.
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