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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 2011
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Tasting Notes
FloralSweetFull-bodied
Vendor Notes
This aged raw Pu-erh tea offers a remarkably full-bodied liquor, unfolding with a distinct orchid floral sweetness and a lingering, satisfying finish. Hints of subtle cha qi emerge throughout the experience, highlighting the robust character derived from its 'big tree' origins and a decade of clean Guangzhou storage.
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About This Tea
What does 2011 Bao He Xiang "Yi Wu Qiu Lan" Raw Pu-erh Tea Cake taste like?
This aged raw Pu-erh tea offers a remarkably full-bodied liquor, unfolding with a distinct orchid floral sweetness and a lingering, satisfying finish. Hints of subtle cha qi emerge throughout the expe. It leans floral, sweet and full-bodied.
How should I brew 2011 Bao He Xiang "Yi Wu Qiu Lan" 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 2011 Bao He Xiang "Yi Wu Qiu Lan" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Autumn 2011 harvest.
How much does 2011 Bao He Xiang "Yi Wu Qiu Lan" Raw Pu-erh Tea Cake cost?
Starts at $8.25 from Yunnan Sourcing, or about $0.54/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $3.24 per session. Compare dark prices across vendors on Teadar.
$8.25$0.54/g