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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
Autumn 2013
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Tasting Notes
RobustEarthyAstringent
Vendor Notes
This Lincang raw Pu-erh from Mang Fei mountain offers a robust and full-bodied experience, characteristic of its region. It presents a strong, heavy aroma with a noticeable astringency that is balanced by a lingering flavor, capable of many infusions.
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About This Tea
What does 2013 Yunnan Sourcing Autumn Mang Fei Raw Pu-erh Tea Cake taste like?
This Lincang raw Pu-erh from Mang Fei mountain offers a robust and full-bodied experience, characteristic of its region. It presents a strong, heavy aroma with a noticeable astringency that is balance. It leans robust, earthy and astringent.
How should I brew 2013 Yunnan Sourcing Autumn Mang Fei 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 Yunnan Sourcing Autumn Mang Fei Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Autumn 2013 harvest.
How much does 2013 Yunnan Sourcing Autumn Mang Fei Raw Pu-erh Tea Cake cost?
Starts at $13.25 from Yunnan Sourcing, or about $0.33/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.98 per session. Explore more dark teas on Teadar.
$13.25$0.33/g