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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Autumn 2010
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Tasting Notes
EarthyRobustAstringent
Vendor Notes
This robust 2010 raw Pu-erh from ancient wild arbor trees on Mang Fei Mountain in Lincang offers a strong and full-bodied experience. Expect a heavy aroma and powerful 'cha qi', with notes that are earthy and distinctly astringent, characteristic of Lincang teas. It delivers enduring flavor across ten or more infusions.
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About This Tea
What does 2010 Yunnan Sourcing "Autumn Mang Fei" Raw Pu-erh Tea Cake taste like?
This robust 2010 raw Pu-erh from ancient wild arbor trees on Mang Fei Mountain in Lincang offers a strong and full-bodied experience. Expect a heavy aroma and powerful 'cha qi', with notes that are ea. It leans earthy, robust and astringent.
How should I brew 2010 Yunnan Sourcing "Autumn 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 2010 Yunnan Sourcing "Autumn Mang Fei" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Autumn 2010 harvest.
How much does 2010 Yunnan Sourcing "Autumn Mang Fei" Raw Pu-erh Tea Cake cost?
Starts at $21.00 from Yunnan Sourcing, or about $0.57/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $3.42 per session. Compare dark prices across vendors on Teadar.
$21.00$0.57/g