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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
1996
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Tasting Notes
Vendor Notes
This aged Raw Pu-erh tea cake offers a profound and complex experience. Expect deep, earthy undertones mingling with hints of dried fruit and camphor, culminating in a smooth, lingering finish that reflects years of careful maturation.
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About This Tea
What does Torta di tè Sheng Pu-erh Menghai 7542 1996 (340g) - Invecchiato e complesso taste like?
Torta di tè Sheng Pu-erh Menghai 7542 1996 (340g) - Invecchiato e complesso is a dark from Yunnan, China. This aged Raw Pu-erh tea cake offers a profound and complex experience. Expect deep, earthy undertones mingling with hints of dried fruit and camphor, culminating in a smooth, lingering finish that re. It falls in the "Earthy, Woody, Complex" flavor archetype.
How do you brew dark tea?
Dark tea (including pu-erh) is best brewed at 95-100°C (203-212°F) with boiling water. Rinse the leaves once before the first infusion. Gongfu style: 5-7g per 100ml, 10-20 second steeps, yielding 10-20+ infusions.
Where does Torta di tè Sheng Pu-erh Menghai 7542 1996 (340g) - Invecchiato e complesso come from?
Torta di tè Sheng Pu-erh Menghai 7542 1996 (340g) - Invecchiato e complesso is a dark sourced from Yunnan, China. This batch is from the 1996 harvest.