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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 2007
Flavor Profile
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Tasting Notes
FloralSweetThick
Vendor Notes
This aged raw Pu-erh presents a thick, lubricating mouthfeel with a vibrant gold-orange liquor. Expect a potent, aromatic profile featuring abundant floral sweetness balanced by a hint of mild astringency. Despite its age, this tea retains a lively Jingmai character, now softened and harmonized by years of Kunming storage.
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About This Tea
What does 2007 CNNP "Jingmai Early Spring" Raw Pu-erh Tea Cake taste like?
This aged raw Pu-erh presents a thick, lubricating mouthfeel with a vibrant gold-orange liquor. Expect a potent, aromatic profile featuring abundant floral sweetness balanced by a hint of mild astring. It leans floral, sweet and thick.
How should I brew 2007 CNNP "Jingmai Early Spring" 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 2007 CNNP "Jingmai Early Spring" Raw Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the Spring 2007 harvest.
How much does 2007 CNNP "Jingmai Early Spring" Raw Pu-erh Tea Cake cost?
Starts at $8.50 from Yunnan Sourcing, or about $0.20/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.20 per session. Compare dark prices across vendors on Teadar.
$8.50$0.20/g