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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
2006
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Tasting Notes
EarthySweetWoody
Vendor Notes
This classic ripe Pu-erh cake offers a rich, sweet, and remarkably thick infusion with a deep red wine hue. Its considerable aging has softened the profile, allowing for a mellow earthiness to emerge, promising further complexity with continued maturation.
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About This Tea
What does 2006 Menghai "San Ji Pu Bing" Ripe Pu-erh Tea Cake taste like?
This classic ripe Pu-erh cake offers a rich, sweet, and remarkably thick infusion with a deep red wine hue. Its considerable aging has softened the profile, allowing for a mellow earthiness to emerge,. It leans earthy, sweet and woody.
How should I brew 2006 Menghai "San Ji Pu Bing" Ripe 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 Menghai "San Ji Pu Bing" Ripe Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the 2006 harvest.
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