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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 2016
Flavor Profile
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Community Palate
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Tasting Notes
ThickSweetComplex
Vendor Notes
This raw Pu-erh from 2016 presents a captivating and unique character. Its thick, sweet, and heavy body offers an intriguing flavor profile that stands apart from typical productions of the year, inviting you to explore its distinctive depth.
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About This Tea
What does 2016 Into the Mystic taste like?
This raw Pu-erh from 2016 presents a captivating and unique character. Its thick, sweet, and heavy body offers an intriguing flavor profile that stands apart from typical productions of the year, invi. It leans thick, sweet and complex.
How should I brew 2016 Into the Mystic?
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 2016 Into the Mystic come from?
Grown in Yunnan, China. This batch is from the Spring 2016 harvest.
How much does 2016 Into the Mystic cost?
Starts at $34.50 from white2tea, or about $1.19/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $7.14 per session. Explore more dark teas on Teadar.
$34.50$1.19/g