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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
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Tasting Notes
EarthySweetWoody
Vendor Notes
This aged Liu Bao offers a profound sensory journey, opening with rich notes of antique wood, church crypts, and worn leather. A comforting sweetness of brown sugar and caramel emerges, complemented by hints of dried orange peel and a subtle, almost brandy-like depth. The body is substantial yet hydrating, culminating in a long, satisfying finish.
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About This Tea
What does 2003 Antique Nectar taste like?
This aged Liu Bao offers a profound sensory journey, opening with rich notes of antique wood, church crypts, and worn leather. A comforting sweetness of brown sugar and caramel emerges, complemented b. It leans earthy, sweet and woody.
How should I brew 2003 Antique Nectar?
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 2003 Antique Nectar come from?
Grown in Guangxi, China from the Gui Qing cultivar. This batch is from the Spring 2003 harvest.
How much does 2003 Antique Nectar cost?
Starts at $2.90 from Mei Leaf, or about $0.33/g. A 6g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.96 per session. Explore more dark teas on Teadar.
$3.84$0.43/g