Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2013
Flavor Profile
AI-estimated baseline profile. Be the first to log a session!
Community Palate
Loading chart...
Tasting Notes
FloralHoneyComplex
Vendor Notes
This 2013 Wangong Gushu Pu-erh offers a journey of evolving flavors. Expect a vibrant initial experience with prominent floral and honeyed notes, indicative of its Yiwu origin. Over time, these delicate nuances will deepen, revealing a rich, smooth body with a lingering sweetness and a complex finish that invites prolonged contemplation.
Community Top Notes
No community notes yet — log a tasting to be the first!
About This Tea
What does taste like?
This 2013 Wangong Gushu Pu-erh offers a journey of evolving flavors. Expect a vibrant initial experience with prominent floral and honeyed notes, indicative of its Yiwu origin. Over time, these delica. It leans floral, honey and complex.
How should I brew ?
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 come from?
Grown in Yunnan, China. This batch is from the Spring 2013 harvest.
How much does cost?
Starts at $844.09 from Yiwu Mountain Tea, or about $4.22/g. A 200g package gets you around 33 gongfu sessions at ~6 g each, which works out to about $25.32 per session. Explore more dark teas on Teadar.
$844.09$4.22/g