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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 2005
Flavor Profile
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Tasting Notes
EarthySweetUmami
Vendor Notes
This 2005 raw Pu-erh offers a profound complexity, characteristic of well-aged Bingdao material. Expect a smooth, evolving liquor with notes of damp earth, aged wood, and a deep, lingering sweetness. Its wild arbor origins contribute to a robust body and a contemplative, grounding finish.
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About This Tea
What does 2005 Mengku Rongshi Mu Shu Cha taste like?
This 2005 raw Pu-erh offers a profound complexity, characteristic of well-aged Bingdao material. Expect a smooth, evolving liquor with notes of damp earth, aged wood, and a deep, lingering sweetness. . It leans earthy, sweet and umami.
How should I brew 2005 Mengku Rongshi Mu Shu Cha?
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 2005 Mengku Rongshi Mu Shu Cha come from?
Grown in Yunnan, China. This batch is from the Spring 2005 harvest.
How much does 2005 Mengku Rongshi Mu Shu Cha cost?
Starts at $10.00 from NWPuerh, or about $0.90/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $5.40 per session. Explore more dark teas on Teadar.
$10.00$0.85/g