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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
2011
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Tasting Notes
FruityPungentEarthy
Vendor Notes
This aged raw Pu-erh brick from Xiaguan offers a fascinating interplay of robust character and gentle sweetness. Expect a strong, invigorating "cha qi" with a pungent depth, beautifully balanced by underlying fruity sweetness, especially in the finish. A tea crafted for graceful aging, it promises a developing complexity.
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About This Tea
What does 2011 Xiaguan "Cang Er Brick" Raw Pu-erh tea brick taste like?
This aged raw Pu-erh brick from Xiaguan offers a fascinating interplay of robust character and gentle sweetness. Expect a strong, invigorating "cha qi" with a pungent depth, beautifully balanced by un. It leans fruity, pungent and earthy.
How should I brew 2011 Xiaguan "Cang Er Brick" Raw Pu-erh tea brick?
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 Xiaguan "Cang Er Brick" Raw Pu-erh tea brick come from?
Grown in Yunnan, China. This batch is from the 2011 harvest.
How much does 2011 Xiaguan "Cang Er Brick" Raw Pu-erh tea brick cost?
Starts at $53.25 from Yunnan Sourcing, or about $0.21/g. A 250g package gets you around 42 gongfu sessions at ~6 g each, which works out to about $1.26 per session. Compare dark prices across vendors on Teadar.
$53.25$0.21/g