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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
ForestAged WoodSweet
Vendor Notes
This 2003 Yiwu Raw Pu-erh offers a journey through time with its deep forest floor aromas and hints of aged wood. On the palate, expect a developing sweetness alongside notes of dried fruits and a subtle, lingering camphor finish, characteristic of well-stored older Sheng Pu-erh.
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About This Tea
What does 2003 Tai Lian "Yi Wu Mountain" Raw Pu-erh Tea Brick taste like?
This 2003 Yiwu Raw Pu-erh offers a journey through time with its deep forest floor aromas and hints of aged wood. On the palate, expect a developing sweetness alongside notes of dried fruits and a sub. It leans forest, aged wood and sweet.
How should I brew 2003 Tai Lian "Yi Wu Mountain" Raw Pu-erh Tea 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 Tai Lian "Yi Wu Mountain" Raw Pu-erh Tea Brick come from?
Grown in Yunnan, China. This batch is from the 2003 harvest.
How much does 2003 Tai Lian "Yi Wu Mountain" Raw Pu-erh Tea Brick cost?
Starts at $14.50 from Yunnan Sourcing, or about $0.46/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.76 per session. Compare dark prices across vendors on Teadar.
$14.50$0.46/g