2003 Bai Long Organic Jinggu Te Ji Raw

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by DigniTea
Average preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “Drinking this now and I dare to say that I am really enjoying it! Jinggu is an area for tea leaves with which I am not terribly experienced or familiar. The main thing I know is that the Jinggu...” Read full tasting note
    Dignitea 240 tasting notes
  • “http://jakubtomek.blogspot.com/2012/01/2003-jinggu-bai-long-organic-te-ji.html This is a very nice and "proper" Jinggu tea, I presume it is made from wilder and/or older trees....” Read full tasting note
    71
    jakubtomek 15 tasting notes

From Chawangshop

2003 Bai Long Organic Jinggu Te Ji Raw 357g
This cake was produced in April 2003 by Yunnan Jinggu Tea Mill. Yunnan Jinggu Tea Mill was founded in 1958 and used to be one of the six CNNP manufacturer with code name “5”. At the end of 2003, it was changed to a privately owned enterprise JingGu White Dragon Tea Industry.
This tea is composed from original “Da Bai Hao” arbor tea trees material in Jinggu. Da Bai Hao – “big white tomentum”. The tea leaves and buds with dense white tomentum are larger than other tea variety. It was processed in a way that was close to the original puerh tea processing technique. Sheng Tai (生态) and organic means it’s ecological, non-pollution, pure natural, high quality tea product.

This tea was stored for a few years in Simao and moved to Kunming in 2007. High-end Jinggu cake from Bai Long Tea Factory. Dry leaves have a subtle great sweet and flowery aroma. The tea soup is extra clean and sparkish with honey golden deep color and fragrant. Round and full, very smooth and rich. Rare, great and also valuable product of Jinggu Bai Long Tea Factory.

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2 Tasting Notes

240 tasting notes

Drinking this now and I dare to say that I am really enjoying it! Jinggu is an area for tea leaves with which I am not terribly experienced or familiar. The main thing I know is that the Jinggu area has many mountains and villages producing high quality teas (many from older tea trees). The aroma of the dry leaves is clearly aged – mostly whole (rather large) leaves with a few stems mixed in. The tea soup is dark orange, with a hint of savory brown in its color. The texture is thick – smooth on the lips and filling the mouth with vibrancy on the tongue. Overall, there is an enjoyable mild bitterness but it is also quite sweet to the point of being nicely balanced; active in the mouth and throat; nice warming effect; lingering pleasant aftertaste.

Update: Three days later and still working with these same leaves. On the 12th infusion and steeping for 25 seconds. The leaves still have more to give.

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
Cwyn

This is a good age point to buy into right now, in my opinion. Not as pricey as the 1990s tea floating around.

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71
15 tasting notes

http://jakubtomek.blogspot.com/2012/01/2003-jinggu-bai-long-organic-te-ji.html

This is a very nice and “proper” Jinggu tea, I presume it is made from wilder and/or older trees. Clean taste, pleasant, silky bitterness and, considering it is Jinggu, very above-average amount of character.

Preparation
205 °F / 96 °C 0 min, 15 sec

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