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$0.31/gFrom $14.75
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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
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Tasting Notes
RichDelicateSmooth
Vendor Notes
This 2013 raw Pu-erh from the Wuliang Mountains offers a remarkably rich and thick flavor, notable for its complete lack of bitterness and harshness. It presents a delicate character, characteristic of wild purple leaf teas, and provides a comfortable, smooth cha qi that invites many infusions.
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About This Tea
What does 2013 Yunnan Sourcing "Wu Liang Ye Sheng" Raw Pu-erh Tea Cake taste like?
This 2013 raw Pu-erh from the Wuliang Mountains offers a remarkably rich and thick flavor, notable for its complete lack of bitterness and harshness. It presents a delicate character, characteristic o. It leans rich, delicate and smooth.
How should I brew 2013 Yunnan Sourcing "Wu Liang Ye Sheng" 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 "Wu Liang Ye Sheng" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China from the Ye Sheng cultivar. This batch is from the Spring 2013 harvest.
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