Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2013
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Tasting Notes
EarthySmoothActive
Vendor Notes
This aged Ripe Pu-erh, pressed in 2014 from 2013 Menghai and Yiwu material, offers a pleasantly active mouthfeel. It is quite drinkable now, with promise of further depth and evolution through continued aging.
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About This Tea
What does 2014 Yong Pin Hao Menghai Qi Zi Bing 1401 Ripe Pu-erh Tea Cake taste like?
This aged Ripe Pu-erh, pressed in 2014 from 2013 Menghai and Yiwu material, offers a pleasantly active mouthfeel. It is quite drinkable now, with promise of further depth and evolution through continu. It leans earthy, smooth and active.
How should I brew 2014 Yong Pin Hao Menghai Qi Zi Bing 1401 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 2014 Yong Pin Hao Menghai Qi Zi Bing 1401 Ripe Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the 2013 harvest.
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