2003 Aged Menghai Gongting Pu-erh Tea Cake – Old Tree Ripe Tea, Smooth & Naturally Sweet Finish (357g)
2003 Aged Menghai Gongting Pu-erh Tea Cake – Old Tree Ripe Tea, Smooth & Naturally Sweet Finish (357g)
Description
A rare aged Pu-erh tea cake from Yunnan Menghai region, produced in 2003 by Yongming Tea Factory. Made from fine buds (Gongting grade) harvested from old tea trees and traditionally fermented, then dry-stored for over 20 years.
This tea is extremely clean, smooth, and naturally sweet with a refined aged character.
Flavor: Earthy, aged wood, soft chen aroma, light natural sweetness
Taste: Clean fermentation, bright amber liquor, smooth entry, long sweet finish
Why it stands out: 20+ years aging, fine bud Gongting grade, old tree material, no bitterness or harsh notes
Best for: After meals, coffee/whiskey drinkers, aged tea lovers, evening relaxation
Product Description
Product Description
Product Description
A rare aged Pu-erh tea produced in 2003 by Yongming Tea Factory in the Menghai region of Yunnan. Made from fine bud “Gongting” grade leaves harvested from old tea trees and traditionally fermented, then naturally dry-stored for over two decades.
The tea liquor is clear and bright with a smooth, refined body. It carries a gentle aged aroma with woody depth and finishes with a soft natural sweetness. Extremely clean profile with no bitterness or muddy notes, making it highly approachable even for new Pu-erh drinkers.
Ideal for those who enjoy aged teas, whiskey-like complexity, or coffee alternatives with depth and smoothness.
Key Features
Key Features
Key Features
2003 aged Pu-erh tea cake from Menghai, Yunnan
Gongting grade (fine buds) from old tea trees
Naturally dry-stored for over 20 years
Smooth, clean fermentation with no harsh taste
Deep aged aroma with natural sweetness finish
Brewing Guidance
Brewing Guidance
Brewing Guidance
Tea amount: 5–7g per 100ml gaiwan or teapot
Water temperature: 95–100°C (203–212°F)
Rinse: Quick rinse 5 seconds before first infusion
Steeping times:
1–3 infusions: 10–15 seconds
4–6 infusions: 15–25 seconds
7+ infusions: 30–45 seconds or longer
Can be steeped multiple times. Flavor develops and becomes smoother with each infusion.
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