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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Dark
★0.0
Spring Factory Blend
Yunnan Sourcing · 2006 Changtai "65th Anniversary of Tong An Teahouse" Raw Pu-erh Tea Cake
Origin
Yunnan, China
Harvest
Spring 2006
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Tasting Notes
EarthySmoothComplex
Vendor Notes
This semi-aged raw Pu-erh cake, created to honor Hong Kong's Tong An Teahouse, presents a thick, smooth, and wonderfully complex liquor. It boasts a notable "cha qi" and perfectly exemplifies the clean character achieved through Guangdong dry storage, offering a delightful experience for lovers of well-matured sheng.
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About This Tea
What does 2006 Changtai "65th Anniversary of Tong An Teahouse" Raw Pu-erh Tea Cake taste like?
This semi-aged raw Pu-erh cake, created to honor Hong Kong's Tong An Teahouse, presents a thick, smooth, and wonderfully complex liquor. It boasts a notable "cha qi" and perfectly exemplifies the clea. It leans earthy, smooth and complex.
How should I brew 2006 Changtai "65th Anniversary of Tong An Teahouse" 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 2006 Changtai "65th Anniversary of Tong An Teahouse" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Spring 2006 harvest.
How much does 2006 Changtai "65th Anniversary of Tong An Teahouse" Raw Pu-erh Tea Cake cost?
Starts at $12.00 from Yunnan Sourcing, or about $0.32/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.92 per session. Compare dark prices across vendors on Teadar.
$12.00$0.32/g