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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2006
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Tasting Notes
SweetMineralEarthy
Vendor Notes
This aged raw Pu-erh offers a potent 'cha qi' and a delightful lingering sweetness, leaving a slippery sensation in the throat. Initial infusions carry a fleeting whisper of smoke, quickly yielding to the tea's deep character and robust body.
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About This Tea
What does 2006 LCGC "007" Jing Mai Mountain Raw Pu-erh Tea Cake taste like?
This aged raw Pu-erh offers a potent 'cha qi' and a delightful lingering sweetness, leaving a slippery sensation in the throat. Initial infusions carry a fleeting whisper of smoke, quickly yielding to. It leans sweet, mineral and earthy.
How should I brew 2006 LCGC "007" Jing Mai 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 2006 LCGC "007" Jing Mai Mountain Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Spring 2006 harvest.
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