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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
2008
Flavor Profile
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Tasting Notes
EarthyComplexRobust
Vendor Notes
This 2008 'Classic' raw Pu-erh tea cake from the Menghai Tea Factory offers a robust and layered experience. Its thick mouthfeel carries complex, enduring flavors that resonate on the palate with a satisfying depth characteristic of well-aged Yunnan material. Expect a balanced profile with noticeable astringency that encourages a sweet finish.
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About This Tea
What does 2008 Menghai "Classic" Premium Raw Pu-Erh Tea Cake taste like?
This 2008 'Classic' raw Pu-erh tea cake from the Menghai Tea Factory offers a robust and layered experience. Its thick mouthfeel carries complex, enduring flavors that resonate on the palate with a sa. It leans earthy, complex and robust.
How should I brew 2008 Menghai "Classic" Premium 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 2008 Menghai "Classic" Premium Raw Pu-Erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the 2008 harvest.
How much does 2008 Menghai "Classic" Premium Raw Pu-Erh Tea Cake cost?
Starts at $99.25 from Yunnan Sourcing, or about $0.28/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $1.68 per session. Compare dark prices across vendors on Teadar.
$9.50$0.28/g