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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
2003
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Tasting Notes
EarthyWoodyMellow
Vendor Notes
This aged raw Pu-erh from the renowned Xiaguan factory offers a deep, earthy foundation, softened and refined by over two decades of traditional Taiwanese storage. Expect a burly yet harmonious character, with rich, complex undertones that speak to its long maturation.
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About This Tea
What does 2003 Xiaguan Baoyan Jincha taste like?
This aged raw Pu-erh from the renowned Xiaguan factory offers a deep, earthy foundation, softened and refined by over two decades of traditional Taiwanese storage. Expect a burly yet harmonious charac. It leans earthy, woody and mellow.
How should I brew 2003 Xiaguan Baoyan Jincha?
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 Xiaguan Baoyan Jincha come from?
Grown in Yunnan, China. This batch is from the 2003 harvest.
How much does 2003 Xiaguan Baoyan Jincha cost?
Starts at $29.40 from Quiche Teas, or about $0.10/g. A 250g package gets you around 42 gongfu sessions at ~6 g each, which works out to about $0.60 per session. Explore more dark teas on Teadar.
$30.00$0.11/g