2003 Yiwu Zhengshan Old Tree

Tea type
Pu'erh Tea
Not available
Not available
Sold in
Not available
Not available
Not available
Edit tea info Last updated by Steve GW
Average preparation
200 °F / 93 °C 1 min, 30 sec 5 g 5 oz / 150 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

3 Own it Own it

2 Tasting Notes View all

From PuerhShop.com

Yiwu Zhengshan Old Tree Round Tea Cake (易武正山古树茶园饼)

From famous Yiwu Manluo Tea Factory comes this semi-aged tea cake, a classic Yiwu.

The cake is made of tea leaves harvested in Spring from Yiwu mountain, considering it a truly authentic rare and unique Pu-erh tea. It went into aging in a dry storage that delivered a taste of a good green Pu-erh that was in its adolescent age.

Green Pu-erh tea cake 400g
Vintage 2003
Naturely fermented from Raw/Green
Premium class
Loose tea leaves
Caffeine: Moderate

About PuerhShop.com View company

Company description not available.

2 Tasting Notes

187 tasting notes

Dry – Faint mellow sweetness, aged woodiness, mint?
Wet – Sweet, somewhat fruity and floral bitterness, camphor, citrus-lemons
Liquor – Golden to Bright-Bronze.

5gm in 150ml Porcelain Gaiwan

1st 20secs – Strong citrus notes with sweetness that is very apparent in the mouth. As it goes down, it is still critrusy but wears a slight vegetal taste that hides behind the lemon like notes and slight tobacco hints. Strong citrus and camphor at the end.

2nd 20secs – Strong citrus notes along some floral bitterness up front. As it goes down, it becomes mellow and coats the tongue with medium body thickness that also opens to the vegetal/tobacco notes. The finish is citrusy and minty.

3rd 18secs – Strong cirtusy notes, very apparent tobacco notes with floral tart/bittersweet notes up front. As it goes down, it mellows down and has a somewhat vegetal body and some sweeter hints that seem more natural for the age. The finish is now more pleasant but still has a very strong citrusy-lemon like taste and strong camphor.

Final Notes
As I continued to steep the citrus and minty essence started to fade and the tobacco-vegetal taste was more apparent but pleasant with a faint floral sweetness. I’d like to say that the initial citrus and ‘camphor’ was pleasant but the truth is that it tasted somewhat like leaving a lemon-lyptus balm in the vicinity of the cake, it was minty rather than having a strong camphor. The tea was sweet at first but again it didn’t taste like what a 2003 sweetness should taste (to me, this is an opinion). The later steeps do have a sweetness that to me match what a Yiwu should taste like.

I retried this cake a week later after leaving to air a bit in a glazed clay container with out the lid. It was like having a completely different cake. sigh

205 °F / 96 °C 5 g 5 OZ / 150 ML

Different, not in a good way, I suppose.

Login or sign up to leave a comment.

557 tasting notes

Not bad at all for a raw/sheng puerh, im not a big fan of sheng but this one is nice.

195 °F / 90 °C 1 min, 30 sec

Login or sign up to leave a comment.