Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2003
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Tasting Notes
EarthySweetAged
Vendor Notes
This aged Shu Pu-erh brick offers a comforting character, highlighted by a distinctive sticky rice aroma. Its infusion yields a sweet, deeply flavorful soup that reflects its years of careful fermentation, providing a mellow yet profound tea experience.
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About This Tea
What does 2003 Nuo Xiang Shu taste like?
This aged Shu Pu-erh brick offers a comforting character, highlighted by a distinctive sticky rice aroma. Its infusion yields a sweet, deeply flavorful soup that reflects its years of careful fermenta. It leans earthy, sweet and aged.
How should I brew 2003 Nuo Xiang Shu?
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 Nuo Xiang Shu come from?
Grown in Yunnan, China. This batch is from the 2003 harvest.
How much does 2003 Nuo Xiang Shu cost?
Starts at $7.40 from white2tea, or about $0.25/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.50 per session. Explore more dark teas on Teadar.
$7.40$0.25/g