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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 2004
Flavor Profile
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Tasting Notes
SweetFull-bodiedMellow
Vendor Notes
This raw Pu-erh, harvested in early spring 2004 from Ying Luo Mountain, offers a sweet and full-bodied cup. Its light aging has introduced a pleasant mellowness, creating a harmonious and evolving flavor profile. The medium compression allows for continued development and depth with further cellaring.
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About This Tea
What does 2004 Mengsa "Ying Luo Mountain" Raw Pu-erh Tea Cake taste like?
This raw Pu-erh, harvested in early spring 2004 from Ying Luo Mountain, offers a sweet and full-bodied cup. Its light aging has introduced a pleasant mellowness, creating a harmonious and evolving fla. It leans sweet, full-bodied and mellow.
How should I brew 2004 Mengsa "Ying Luo Mountain" 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 2004 Mengsa "Ying Luo Mountain" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Spring 2004 harvest.
How much does 2004 Mengsa "Ying Luo Mountain" Raw Pu-erh Tea Cake cost?
Starts at $10.50 from Yunnan Sourcing, or about $0.27/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.62 per session. Compare dark prices across vendors on Teadar.
$10.50$0.27/g