Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2000
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Tasting Notes
SweetHerbalSmooth
Vendor Notes
This aged Yi Wu raw Pu-erh, crafted from mature Huang Pian leaves, presents an active and bright tea soup. It delivers a spicy herbal sweetness, culminating in an ultra-smooth finish with delicious honeyed notes, completely free of astringency or bitterness.
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About This Tea
What does 2000 Yi Wu "Huang Pian" Matured Leaves Raw Pu-erh Tea Cake taste like?
This aged Yi Wu raw Pu-erh, crafted from mature Huang Pian leaves, presents an active and bright tea soup. It delivers a spicy herbal sweetness, culminating in an ultra-smooth finish with delicious ho. It leans sweet, herbal and smooth.
How should I brew 2000 Yi Wu "Huang Pian" Matured Leaves Raw Pu-erh Tea Cake?
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 2000 Yi Wu "Huang Pian" Matured Leaves Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Spring 2000 harvest.
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