Representative Placeholder
Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2009
Flavor Profile
AI-estimated baseline profile. Be the first to log a session!
Community Palate
Loading chart...
Tasting Notes
SweetEarthySmooth
Vendor Notes
This high-quality ripe Pu-erh offers a full and active sensation, indicative of its careful medium-light fermentation. Expect a delightful sweetness harmonized with deep, satisfying earthy tones.
Community Top Notes
No community notes yet — log a tasting to be the first!
About This Tea
What does 2013 Long Xin Tang Yi Wu Gu Shu Ripe Pu-erh Tea Cake taste like?
This high-quality ripe Pu-erh offers a full and active sensation, indicative of its careful medium-light fermentation. Expect a delightful sweetness harmonized with deep, satisfying earthy tones. It leans sweet, earthy and smooth.
How should I brew 2013 Long Xin Tang Yi Wu Gu Shu 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 Long Xin Tang Yi Wu Gu Shu Ripe Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Spring 2009 harvest.
Out of Stock
Taste This Tea