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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
PungentSpicyCreamy
Vendor Notes
This raw Pu-erh from Bao He Xiang presents a robust, thick, and pungent character with a lasting mouthfeel. Initial spicy notes evolve into a remarkably smooth finish, offering a lubricating, mushroom broth-like creaminess. Stored in Guangdong since early 2013, it showcases the unique qualities of aged raw Pu-erh.
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About This Tea
What does 2013 Bao He Xiang "Year of the Snake" Raw Pu-erh Tea Cake taste like?
This raw Pu-erh from Bao He Xiang presents a robust, thick, and pungent character with a lasting mouthfeel. Initial spicy notes evolve into a remarkably smooth finish, offering a lubricating, mushroom. It leans pungent, spicy and creamy.
How should I brew 2013 Bao He Xiang "Year of the Snake" 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 "Year of the Snake" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the 2012 harvest.
How much does 2013 Bao He Xiang "Year of the Snake" Raw Pu-erh Tea Cake cost?
Starts at $7.75 from Yunnan Sourcing, or about $0.47/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $2.82 per session. Compare dark prices across vendors on Teadar.
$7.75$0.47/g