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Ships from China
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Ships from China
In Stock
Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Flavor Profile
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Community Palate
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Tasting Notes
EarthySmoothLingering
Vendor Notes
This raw Pu-erh from Yangjiazhai, a notable area within Yiwu, offers a profound depth of aroma and flavor that evolves beautifully through numerous infusions. It delivers a wonderfully relaxed and prolonged 'cha qi,' complemented by a lasting sweetness and salivation on the palate.
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About This Tea
What does 2017 Autumn - Yangjiazhai Gushu taste like?
This raw Pu-erh from Yangjiazhai, a notable area within Yiwu, offers a profound depth of aroma and flavor that evolves beautifully through numerous infusions. It delivers a wonderfully relaxed and pro. It leans earthy, smooth and lingering.
How should I brew 2017 Autumn - Yangjiazhai Gushu?
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 2017 Autumn - Yangjiazhai Gushu come from?
Grown in Yunnan, China from the Gushu cultivar. This batch is from the Autumn 2017 harvest.
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