Yee On Tea · 2008 Raw Pu-erh Tea Brick, Jiang Cheng
Origin
Yunnan, China
Harvest
2008
Flavor Profile
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Tasting Notes
CamphorWoodyAstringent
Vendor Notes
This aged raw Pu-erh brick offers a distinctive profile, opening with a brisk and camphoraceous aroma. The palate is characterized by its astringency, leading to a classic, mellow 'old tea' flavor that deepens with each infusion.
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About This Tea
What does 2008 Raw Pu-erh Tea Brick, Jiang Cheng taste like?
This aged raw Pu-erh brick offers a distinctive profile, opening with a brisk and camphoraceous aroma. The palate is characterized by its astringency, leading to a classic, mellow 'old tea' flavor tha. It leans camphor, woody and astringent.
How should I brew 2008 Raw Pu-erh Tea Brick, Jiang Cheng?
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 2008 Raw Pu-erh Tea Brick, Jiang Cheng come from?
Grown in Yunnan, China. This batch is from the 2008 harvest.