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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
2010
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Tasting Notes
SweetSmoothEarthy
Vendor Notes
This 2010 Dayi Lao Cha Tou, a unique clumped form of ripe Pu-erh, offers a distinctively sweet and smooth character. Its naturally high pectin content contributes to a wonderfully lubricating mouthfeel, culminating in a satisfying and approachable dark tea experience.
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About This Tea
What does 2010 Dayi Lao Cha Tou Brick taste like?
This 2010 Dayi Lao Cha Tou, a unique clumped form of ripe Pu-erh, offers a distinctively sweet and smooth character. Its naturally high pectin content contributes to a wonderfully lubricating mouthfee. It leans sweet, smooth and earthy.
How should I brew 2010 Dayi Lao Cha Tou 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 2010 Dayi Lao Cha Tou Brick come from?
Grown in Yunnan, China. This batch is from the 2010 harvest.
How much does 2010 Dayi Lao Cha Tou Brick cost?
Starts at $29.40 from Quiche Teas, or about $0.12/g. A 250g package gets you around 42 gongfu sessions at ~6 g each, which works out to about $0.72 per session. Explore more dark teas on Teadar.
$30.00$0.12/g