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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
1997
Flavor Profile
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Community Palate
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Tasting Notes
EarthyWoodySweet
Vendor Notes
This 1997 Xinghai Ripe Pu-erh offers a very clean and balanced profile, reminiscent of vintage Da Yi productions. Expect notes of gentle cacao bitterness, camphor woodiness, and a pleasant mushroom sweetness, all contributing to a vividly clear, burgundy liquor. It provides excellent mouthfeel with a long, soothing aftertaste and a warming cha qi, allowing for over ten infusions.
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About This Tea
What does 1997 Xinghai "Beige Rice Paper" Ripe Pu-erh Tea Brick taste like?
This 1997 Xinghai Ripe Pu-erh offers a very clean and balanced profile, reminiscent of vintage Da Yi productions. Expect notes of gentle cacao bitterness, camphor woodiness, and a pleasant mushroom sw. It leans earthy, woody and sweet.
How should I brew 1997 Xinghai "Beige Rice Paper" Ripe Pu-erh Tea Brick?
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 1997 Xinghai "Beige Rice Paper" Ripe Pu-erh Tea Brick come from?
Grown in Yunnan, China. This batch is from the 1997 harvest.
How much does 1997 Xinghai "Beige Rice Paper" Ripe Pu-erh Tea Brick cost?
Starts at $11.75 from Yunnan Sourcing, or about $0.87/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $5.22 per session. Compare dark prices across vendors on Teadar.
$11.75$0.87/g