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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2012
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Tasting Notes
EarthyComplexAromatic
Vendor Notes
This 2012 Xiaguan raw Pu-erh cake offers a developing journey of flavors. Expect a robust earthiness with notes of dry wood and a subtle underlying sweetness that emerges with each steeping, characteristic of a well-pressed young Sheng Pu-erh. Its aroma is deeply grounding, promising a rich and satisfying brew.
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About This Tea
What does 2012 Xiaguan FT "Yun Mei Wang" Raw Pu-erh Tea Cake taste like?
This 2012 Xiaguan raw Pu-erh cake offers a developing journey of flavors. Expect a robust earthiness with notes of dry wood and a subtle underlying sweetness that emerges with each steeping, character. It leans earthy, complex and aromatic.
How should I brew 2012 Xiaguan FT "Yun Mei Wang" 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 2012 Xiaguan FT "Yun Mei Wang" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the 2012 harvest.
How much does 2012 Xiaguan FT "Yun Mei Wang" Raw Pu-erh Tea Cake cost?
Starts at $11.75 from Yunnan Sourcing, or about $0.08/g. A 125g package gets you around 21 gongfu sessions at ~6 g each, which works out to about $0.48 per session. Compare dark prices across vendors on Teadar.
$11.75$0.08/g