Almost 20 years of storage in quite humid south Taiwan warehouse.

Unknown producer and leaves from unknown area of Yunnan.

Traditional bingcha with old school character. Similar to factory pu-erhs produced in 90’s.

It’s full of notes of smoke, tobacco, wood, dried plums and autumnal, rainy forest.

Strong, quite brutal sheng pu-erh that is available only in samples: from 30g to 100g.

We have only one tong (7 cakes) available.

Origin:  Yunnan, China.

Vintage: 2003

Cultivar: Camellia Sinensis var. Assamica

Age of trees: unknown



Temperature of water and amount of leaves: 100 C 6,5g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 10-15s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


30 g, 50 g, 100 g


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