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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 2016
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Tasting Notes
CreamySweetFull-bodied
Vendor Notes
This Raw Pu-erh from the renowned Xi Gui area of Lincang offers a powerful and distinct character. It begins with a slight bitterness that quickly gives way to a creamy, thick, and profoundly sweet tea soup with a remarkably full body and enduring 'hui gan' sweetness, offering a tranquil 'cha qi'.
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About This Tea
What does 2013 Bao He Xiang "Zi Yun Gui" Raw Pu-erh Tea Cake taste like?
This Raw Pu-erh from the renowned Xi Gui area of Lincang offers a powerful and distinct character. It begins with a slight bitterness that quickly gives way to a creamy, thick, and profoundly sweet te. It leans creamy, sweet and full-bodied.
How should I brew 2013 Bao He Xiang "Zi Yun Gui" 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 "Zi Yun Gui" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Spring 2016 harvest.
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