Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Dark
★0.0
Spring Yiwu
Yunnan Sourcing · 2013 Long Xin Tang Luo Shui Dong village Raw Pu-erh tea cake of Yi Wu
Origin
Yunnan, China
Harvest
Spring 2013
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Tasting Notes
FruitySweetVibrant
Vendor Notes
This 2013 raw Pu-erh offers a vibrant and fruity cup, with a delightful sweetness that lingers on the palate. Its youthful energy hints at a promising aging journey, developing deeper complexities over time.
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About This Tea
What does 2013 Long Xin Tang Luo Shui Dong village Raw Pu-erh tea cake of Yi Wu taste like?
This 2013 raw Pu-erh offers a vibrant and fruity cup, with a delightful sweetness that lingers on the palate. Its youthful energy hints at a promising aging journey, developing deeper complexities ove. It leans fruity, sweet and vibrant.
How should I brew 2013 Long Xin Tang Luo Shui Dong village Raw Pu-erh tea cake of Yi Wu?
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 Long Xin Tang Luo Shui Dong village Raw Pu-erh tea cake of Yi Wu come from?
Grown in Yunnan, China. This batch is from the Spring 2013 harvest.
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