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Ships from China
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Ships from China
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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
Spring 2011
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Tasting Notes
EarthyWoodyComplex
Vendor Notes
This 2011 Yibang Sheng Pu-erh presents a nuanced complexity, having developed over years into a harmonious brew. Expect deep earthy undertones woven with hints of aged wood and a lingering sweetness. The experience is smooth with a satisfying body, characteristic of high-quality, large-leaf arbor material from a renowned region.
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About This Tea
What does 2011 Yibang Chamasi Chuan Jiabao taste like?
This 2011 Yibang Sheng Pu-erh presents a nuanced complexity, having developed over years into a harmonious brew. Expect deep earthy undertones woven with hints of aged wood and a lingering sweetness. . It leans earthy, woody and complex.
How should I brew 2011 Yibang Chamasi Chuan Jiabao?
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 2011 Yibang Chamasi Chuan Jiabao come from?
Grown in Yunnan, China. This batch is from the Spring 2011 harvest.
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