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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
1999
Flavor Profile
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Tasting Notes
AgedEarthyCreamy
Vendor Notes
This classic aged ripe Pu-erh from Menghai offers an incredibly complex and powerful profile. It boasts a thick, creamy body and a pungent, aged aroma. Notes of betel nut-like aftertaste mingle with its rich, deep flavor, promising many steeps of enjoyment.
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About This Tea
What does 1999 Menghai "Red Dayi Brick" Aged Ripe Pu-erh Tea taste like?
This classic aged ripe Pu-erh from Menghai offers an incredibly complex and powerful profile. It boasts a thick, creamy body and a pungent, aged aroma. Notes of betel nut-like aftertaste mingle with i. It leans aged, earthy and creamy.
How should I brew 1999 Menghai "Red Dayi Brick" Aged Ripe Pu-erh Tea?
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 1999 Menghai "Red Dayi Brick" Aged Ripe Pu-erh Tea come from?
Grown in Yunnan, China. This batch is from the 1999 harvest.
How much does 1999 Menghai "Red Dayi Brick" Aged Ripe Pu-erh Tea cost?
Starts at $23.00 from Yunnan Sourcing, or about $1.85/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $11.10 per session. Compare dark prices across vendors on Teadar.
$23.00$1.85/g