Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2009
Flavor Profile
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Tasting Notes
FruityWoodySmooth
Vendor Notes
This 2009 aged Yiwu Raw Pu-erh offers a beautifully evolving profile, characteristic of its renowned mountain origin. Expect a smooth, mellow liquor with underlying sweetness and hints of dried fruits. As it unfolds, nuances of aged wood and a subtle floral resonance emerge, culminating in a comforting, clean finish.
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About This Tea
What does 2009 Hai Lang Hao "Yi Wu Zheng Shan" Raw Pu-erh Tea taste like?
This 2009 aged Yiwu Raw Pu-erh offers a beautifully evolving profile, characteristic of its renowned mountain origin. Expect a smooth, mellow liquor with underlying sweetness and hints of dried fruits. It leans fruity, woody and smooth.
How should I brew 2009 Hai Lang Hao "Yi Wu Zheng Shan" Raw Pu-erh Tea?
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 2009 Hai Lang Hao "Yi Wu Zheng Shan" Raw Pu-erh Tea come from?
Grown in Yunnan, China. This batch is from the Spring 2009 harvest.
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