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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
Autumn 2008
Flavor Profile
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Community Palate
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Tasting Notes
SmokyFloralMellow
Vendor Notes
This aged raw Pu-erh presents a robust and thick liquor with an intriguing smoky undertone. Initial bitterness gracefully transforms into a distinct cooling sensation, leading to a long-lasting returning sweetness and ample saliva production. Delicate floral honey notes emerge in the finish, offering a complex and enduring tea experience.
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About This Tea
What does 2008 Dayi "Qiu Xiang" (Autumn Fragrance) taste like?
This aged raw Pu-erh presents a robust and thick liquor with an intriguing smoky undertone. Initial bitterness gracefully transforms into a distinct cooling sensation, leading to a long-lasting return. It leans smoky, floral and mellow.
How should I brew 2008 Dayi "Qiu Xiang" (Autumn Fragrance)?
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 "Qiu Xiang" (Autumn Fragrance) come from?
Grown in Yunnan, China. This batch is from the Autumn 2008 harvest.
How much does 2008 Dayi "Qiu Xiang" (Autumn Fragrance) cost?
Starts at $12.74 from Quiche Teas, or about $0.39/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $2.34 per session. Explore more dark teas on Teadar.
$13.00$0.40/g