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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
Flavor Profile
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Tasting Notes
NuttyBitterSweet
Vendor Notes
This aged raw Pu-erh from the Jingmai mountains offers a compelling experience, blending the robust character of wild arbor tea with younger, naturally grown leaves. Expect a distinct nutty profile, a pronounced bitterness upfront that gracefully transitions into a lingering, pleasant sweetness.
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About This Tea
What does 2003 Tai Lian "Jingmai Round Cake" Raw Pu-erh Tea taste like?
This aged raw Pu-erh from the Jingmai mountains offers a compelling experience, blending the robust character of wild arbor tea with younger, naturally grown leaves. Expect a distinct nutty profile, a. It leans nutty, bitter and sweet.
How should I brew 2003 Tai Lian "Jingmai Round Cake" Raw Pu-erh Tea?
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 Tai Lian "Jingmai Round Cake" Raw Pu-erh Tea come from?
Grown in Yunnan, China. This batch is from the Spring 2003 harvest.
How much does 2003 Tai Lian "Jingmai Round Cake" Raw Pu-erh Tea cost?
Starts at $14.00 from Yunnan Sourcing, or about $0.39/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.34 per session. Compare dark prices across vendors on Teadar.
$14.00$0.39/g