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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
FloralMushroomSweet
Vendor Notes
This 2013 raw Pu-erh from Jiu Tai Po village offers a slightly aged character due to its Kunming storage. Expect a delightful combination of floral and earthy mushroom notes, culminating in a sweet aftertaste and a lubricating mouthfeel.
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About This Tea
What does 2013 Yi Shan Jiu Tai Po Raw Pu-erh tea of Jinggu taste like?
This 2013 raw Pu-erh from Jiu Tai Po village offers a slightly aged character due to its Kunming storage. Expect a delightful combination of floral and earthy mushroom notes, culminating in a sweet af. It leans floral, mushroom and sweet.
How should I brew 2013 Yi Shan Jiu Tai Po Raw Pu-erh tea of Jinggu?
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 Yi Shan Jiu Tai Po Raw Pu-erh tea of Jinggu come from?
Grown in Yunnan, China. This batch is from the Spring 2013 harvest.
How much does 2013 Yi Shan Jiu Tai Po Raw Pu-erh tea of Jinggu cost?
Starts at $8.25 from Yunnan Sourcing, or about $0.19/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.14 per session. Compare dark prices across vendors on Teadar.
$8.25$0.19/g