Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2016
Flavor Profile
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Community Palate
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Tasting Notes
EarthyAromaticMellow
Vendor Notes
This ripe Pu-erh is notably aromatic, featuring a generous blend of buds and small leaves that contribute to its intense fragrance. While it presents on the lighter side for a ripe Pu-erh, a base of medium-sized leaves ensures a sustained and engaging flavor throughout your session.
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About This Tea
What does 2016 Trap Bird taste like?
This dark from Yunnan, China offers a distinctive drinking experience. This ripe Pu-erh is notably aromatic, featuring a generous blend of buds and small leaves that contribute to its intense fragrance. While it presents on the lighter side for a ripe Pu-erh, a base of m. It sits in the "Earthy" and "Aromatic" and "Mellow" flavor families, so expect a cup that leans earthy and aromatic and mellow.
How should I brew 2016 Trap Bird?
Aim for water around 95–100 °C (203–212 °F). Western style: steep for 3–5 minutes in a mug or teapot. Gongfu style: use 5–7 g per 100 ml, 10–20 s steeps (10–20+ infusions) for multiple short steeps — this way you can taste how the flavor evolves. Give the leaves a quick rinse with boiling water before your first real steep — it wakes up the flavors and removes any storage dust.
Where does 2016 Trap Bird come from?
This dark is grown in Yunnan, China. This particular batch comes from the 2016 harvest.