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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
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Tasting Notes
FloralSweetTextured
Vendor Notes
This aged raw Pu-erh, benefiting from Guangdong dry storage, presents a remarkable transformation. Its initial Mengku intensity has mellowed into a delightful floral sweetness with a pleasant, textured mouthfeel. Expect a clean and enjoyable experience, offering a distinct aged character compared to Kunming-stored cakes.
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About This Tea
What does 2003 Wu Chi Dao "Mengku Zheng Shan" Raw Pu-erh Tea Cake taste like?
This aged raw Pu-erh, benefiting from Guangdong dry storage, presents a remarkable transformation. Its initial Mengku intensity has mellowed into a delightful floral sweetness with a pleasant, texture. It leans floral, sweet and textured.
How should I brew 2003 Wu Chi Dao "Mengku Zheng Shan" Raw Pu-erh Tea Cake?
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 Wu Chi Dao "Mengku Zheng Shan" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Spring 2003 harvest.
How much does 2003 Wu Chi Dao "Mengku Zheng Shan" Raw Pu-erh Tea Cake cost?
Starts at $12.00 from Yunnan Sourcing, or about $0.31/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.86 per session. Compare dark prices across vendors on Teadar.
$12.00$0.31/g