Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Dark
★0.0
Spring Raw Pu-erh (Other)
Yunnan Sourcing · 2009 Yunnan Sourcing "Mang Fei" Raw Pu-erh Tea Cake
Origin
Yunnan, China
Harvest
Spring 2009
Flavor Profile
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Tasting Notes
VegetalFloralCooling
Vendor Notes
This aged raw pu-erh tea offers a vibrant and fresh character, opening with distinct vegetal notes complemented by subtle hints of flowers. The stimulating and cooling 'cha qi' makes for an invigorating experience, promising depth and complexity with further aging.
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About This Tea
What does 2009 Yunnan Sourcing "Mang Fei" Raw Pu-erh Tea Cake taste like?
This aged raw pu-erh tea offers a vibrant and fresh character, opening with distinct vegetal notes complemented by subtle hints of flowers. The stimulating and cooling 'cha qi' makes for an invigorati. It leans vegetal, floral and cooling.
How should I brew 2009 Yunnan Sourcing "Mang Fei" 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 2009 Yunnan Sourcing "Mang Fei" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Spring 2009 harvest.
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