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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2015
Flavor Profile
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Tasting Notes
EarthyWoodyComplex
Vendor Notes
This 2015 raw Pu-erh from Dayi, aged for nearly a decade in clean Guangdong storage, offers a developing complexity. Expect a lively infusion with earthy undertones, evolving into woody and subtly fruity notes as it matures further. The Bulang material contributes a robust character, promising a powerful and lingering experience.
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About This Tea
What does 2015 Purple Dayi taste like?
This 2015 raw Pu-erh from Dayi, aged for nearly a decade in clean Guangdong storage, offers a developing complexity. Expect a lively infusion with earthy undertones, evolving into woody and subtly fru. It leans earthy, woody and complex.
How should I brew 2015 Purple Dayi?
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 2015 Purple Dayi come from?
Grown in Yunnan, China. This batch is from the Spring 2015 harvest.
How much does 2015 Purple Dayi cost?
Starts at $75.00 from Quiche Teas, or about $0.20/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $1.20 per session. Explore more dark teas on Teadar.
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