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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
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Tasting Notes
FruityNuttyThick
Vendor Notes
This aged raw Pu-erh from the Na Ka mountain area offers a complex profile, balanced by Guangdong storage. Expect a rich, thick brew reminiscent of chicken soup, with pronounced fruity and nutty undertones. While still retaining a notable astringency and bitterness characteristic of its origin, these elements are essential for its continued graceful aging.
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About This Tea
What does 2013 Chen Sheng Hao "Na Ka" Raw Pu-erh Tea Cake taste like?
This aged raw Pu-erh from the Na Ka mountain area offers a complex profile, balanced by Guangdong storage. Expect a rich, thick brew reminiscent of chicken soup, with pronounced fruity and nutty under. It leans fruity, nutty and thick.
How should I brew 2013 Chen Sheng Hao "Na Ka" 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 Chen Sheng Hao "Na Ka" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Spring 2013 harvest.
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