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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
2006
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Tasting Notes
SmokeyEarthyRobust
Vendor Notes
This aged raw Pu-erh presents a commanding presence with distinct smokey notes reminiscent of fine Scotch whisky, complemented by rich undertones of aged cigars and pipe tobacco. It offers a heavy, burly character that delivers a satisfying punch in the early steeps, ideal for those seeking a robust and impactful cup.
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About This Tea
What does 2006 Old Bear Fangcha taste like?
This aged raw Pu-erh presents a commanding presence with distinct smokey notes reminiscent of fine Scotch whisky, complemented by rich undertones of aged cigars and pipe tobacco. It offers a heavy, bu. It leans smokey, earthy and robust.
How should I brew 2006 Old Bear Fangcha?
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 2006 Old Bear Fangcha come from?
Grown in Yunnan, China. This batch is from the 2006 harvest.
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