Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
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Tasting Notes
EarthyResinousSweet
Vendor Notes
This aged Sheng Pu'er immediately greets the senses with a profound earthy fragrance, reminiscent of a well-maintained, damp cellar, evolving into rich notes of resin and incense. The liquor is thick and wonderfully dense, offering a complex sweetness that evokes marzipan, balanced by persistent earthy undertones. While initially smooth, a subtle astringency develops in later infusions, indicating its ongoing maturation and depth.
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About This Tea
What does Green label Hong Kong 2003 taste like?
This aged Sheng Pu'er immediately greets the senses with a profound earthy fragrance, reminiscent of a well-maintained, damp cellar, evolving into rich notes of resin and incense. The liquor is thick . It leans earthy, resinous and sweet.
How should I brew Green label Hong Kong 2003?
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 Green label Hong Kong 2003 come from?
Grown in Yunnan, China from the Menghai Daye cultivar. This batch is from the 2003 harvest.
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