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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
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Tasting Notes
EarthyWoodySweet
Vendor Notes
This aged Yiwu raw pu-erh brick offers a journey into deep complexity. Expect a smooth, rich body with earthy undertones, evolving into notes of dried fruits and a pronounced sweet finish. It's a classic example of a well-aged wild arbor tea from the renowned Yiwu region.
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About This Tea
What does 2003 Tong Qing Hao Dragon Horse Yiwu Raw Brick taste like?
This aged Yiwu raw pu-erh brick offers a journey into deep complexity. Expect a smooth, rich body with earthy undertones, evolving into notes of dried fruits and a pronounced sweet finish. It's a clas. It leans earthy, woody and sweet.
How should I brew 2003 Tong Qing Hao Dragon Horse Yiwu Raw Brick?
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 Tong Qing Hao Dragon Horse Yiwu Raw Brick come from?
Grown in Yunnan, China from the Xiao Qiao Mu cultivar. This batch is from the Spring 2003 harvest.
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