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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
2010
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Tasting Notes
SweetFruityWoody
Vendor Notes
This exquisite blend combines the rich, earthy depth of 2010 Gong Ting Ripe Pu-erh from the Menghai area with the bright, aromatic zest of aged 2014 tangerine peel. The infusion offers a harmonious balance of smooth sweetness, warm woodiness, and vibrant fruity notes, culminating in a refreshing and complex cup that evolves beautifully with each steep.
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About This Tea
What does Aged Tangerine Peel & Gong Ting Ripe Pu-erh Tea Cake taste like?
This exquisite blend combines the rich, earthy depth of 2010 Gong Ting Ripe Pu-erh from the Menghai area with the bright, aromatic zest of aged 2014 tangerine peel. The infusion offers a harmonious ba. It leans sweet, fruity and woody.
How should I brew Aged Tangerine Peel & Gong Ting 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 Aged Tangerine Peel & Gong Ting Ripe Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the 2010 harvest.
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