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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
Spring 2003
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Tasting Notes
EarthyWoodyComplex
Vendor Notes
This 2003 aged Bulang Sheng Pu-erh offers a robust and evolving profile. Expect deep, earthy notes with hints of aged wood and a satisfying, lingering finish, characteristic of well-stored Bulang.
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About This Tea
What does 2003 Menghai / Dayi Bulang Jin Pin taste like?
This 2003 aged Bulang Sheng Pu-erh offers a robust and evolving profile. Expect deep, earthy notes with hints of aged wood and a satisfying, lingering finish, characteristic of well-stored Bulang. It leans earthy, woody and complex.
How should I brew 2003 Menghai / Dayi Bulang Jin Pin?
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 2003 Menghai / Dayi Bulang Jin Pin come from?
Grown in Yunnan, China. This batch is from the Spring 2003 harvest.
How much does 2003 Menghai / Dayi Bulang Jin Pin cost?
Starts at $12.75 from NWPuerh, or about $0.75/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $4.50 per session. Explore more dark teas on Teadar.
$12.75$0.75/g