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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
Spring 2013
Flavor Profile
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Tasting Notes
MineralThickAged
Vendor Notes
This raw Pu-erh tea, a masterfully crafted blend by Li Wen Hua, boasts a thick, mineral taste complemented by a silky and viscous mouthfeel, living up to its "Yan Yun" (rock song) title. Having aged for nearly five years in Guangdong, it presents a golden-orange liquor and a balanced profile, clearly demonstrating its potential for further, graceful maturation.
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About This Tea
What does 2013 Bao He Xiang "Yan Yun" Raw Pu-erh Tea Cake taste like?
This raw Pu-erh tea, a masterfully crafted blend by Li Wen Hua, boasts a thick, mineral taste complemented by a silky and viscous mouthfeel, living up to its "Yan Yun" (rock song) title. Having aged f. It leans mineral, thick and aged.
How should I brew 2013 Bao He Xiang "Yan Yun" 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 2013 Bao He Xiang "Yan Yun" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Spring 2013 harvest.
How much does 2013 Bao He Xiang "Yan Yun" Raw Pu-erh Tea Cake cost?
Starts at $8.25 from Yunnan Sourcing, or about $0.53/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $3.18 per session. Compare dark prices across vendors on Teadar.
$8.25$0.53/g