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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2007
Flavor Profile
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Tasting Notes
EarthySweetBrothy
Vendor Notes
This aged raw Pu-erh offers a remarkably clean and robust character. Its balanced and textured body provides a thick, satisfying mouthfeel, accompanied by a noticeable sweetness. Underlying notes of dried hay and a savory mushroom broth round out its complex and inviting profile.
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About This Tea
What does 2007 Feng Qing "Da Shu" Raw Pu-erh Tea Cake taste like?
This aged raw Pu-erh offers a remarkably clean and robust character. Its balanced and textured body provides a thick, satisfying mouthfeel, accompanied by a noticeable sweetness. Underlying notes of d. It leans earthy, sweet and brothy.
How should I brew 2007 Feng Qing "Da Shu" 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 2007 Feng Qing "Da Shu" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Spring 2007 harvest.
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