Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2010
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Tasting Notes
SweetSmoothEarthy
Vendor Notes
This 2010 ripe Pu-erh tea cake offers a comforting and deep experience. Its semi-aged character contributes to a remarkably smooth and full-bodied liquor, unfolding with pronounced earthy undertones and a pleasant, lingering sweetness. A truly mellow and satisfying brew.
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About This Tea
What does 2010 Menghai Tea Factory "Pu Zhi Wei" Ripe Pu-erh Tea Cake taste like?
This 2010 ripe Pu-erh tea cake offers a comforting and deep experience. Its semi-aged character contributes to a remarkably smooth and full-bodied liquor, unfolding with pronounced earthy undertones a. It leans sweet, smooth and earthy.
How should I brew 2010 Menghai Tea Factory "Pu Zhi Wei" 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 2010 Menghai Tea Factory "Pu Zhi Wei" Ripe Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the 2010 harvest.
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