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$0.67/gFrom $290.00
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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
2008
Flavor Profile
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Tasting Notes
FruityFloralEarthy
Vendor Notes
This aged raw Puerh from Bulang Mountain offers a captivating blend of unique fruit and rich floral honey aromas, underscored by a subtle, pleasant smoke. On the palate, it delivers a thick, mellow, and full-bodied experience, with well-integrated bitterness and astringency. Anticipate a powerful returning sweetness and a profound, grounding depth that speaks to its nearly two decades of careful dry storage.
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About This Tea
What does 2008 Dayi Bulang Peacock Raw Puerh Cake taste like?
This aged raw Puerh from Bulang Mountain offers a captivating blend of unique fruit and rich floral honey aromas, underscored by a subtle, pleasant smoke. On the palate, it delivers a thick, mellow, a. It leans fruity, floral and earthy.
How should I brew 2008 Dayi Bulang Peacock Raw Puerh Cake?
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 2008 Dayi Bulang Peacock Raw Puerh Cake come from?
Grown in Yunnan, China. This batch is from the 2008 harvest.
How much does 2008 Dayi Bulang Peacock Raw Puerh Cake cost?
Starts at $284.20 from Quiche Teas, or about $0.67/g. A 400g package gets you around 67 gongfu sessions at ~6 g each, which works out to about $4.02 per session. Explore more dark teas on Teadar.
$290.00$0.67/g