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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
2013
Flavor Profile
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Tasting Notes
SmoothSweetEarthy
Vendor Notes
This aged Ripe Pu-erh offers a wonderfully smooth and sweet profile, characteristic of its Menghai origin. Expect a rich, comforting mouthfeel with earthy undertones that evolve beautifully with each steep, perfect for lovers of deep, satisfying dark teas.
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About This Tea
What does 2013 Huang Ying Tea House "Red Seal" Ripe Pu-erh Tea Cake taste like?
This aged Ripe Pu-erh offers a wonderfully smooth and sweet profile, characteristic of its Menghai origin. Expect a rich, comforting mouthfeel with earthy undertones that evolve beautifully with each . It leans smooth, sweet and earthy.
How should I brew 2013 Huang Ying Tea House "Red Seal" Ripe 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 Huang Ying Tea House "Red Seal" Ripe Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the 2013 harvest.
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