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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
SweetViscousSpicy
Vendor Notes
This semi-aged raw Pu-erh tea offers a sweet and viscous body, complemented by a spicy, aged character. It brews a beautiful golden-orange liquor, with a pleasant balance of bitterness and astringency that hints at further aging potential.
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About This Tea
What does 2007 Feng Qing "Zao Chun Yin Hao" Raw Pu-erh Tea Cake taste like?
This semi-aged raw Pu-erh tea offers a sweet and viscous body, complemented by a spicy, aged character. It brews a beautiful golden-orange liquor, with a pleasant balance of bitterness and astringency. It leans sweet, viscous and spicy.
How should I brew 2007 Feng Qing "Zao Chun Yin Hao" 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 "Zao Chun Yin Hao" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Spring 2007 harvest.
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