Spring Lincang

This raw pu-erh offers a surprising depth that unfolds with each sip. Initial simplicity gives way to intricate layers of flavor, revealing a complex, bold character with a subtly sweet finish. It's a. It leans bold, complex and sweet.

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.

Grown in Yunnan, China from the Mengku Daye cultivar. This batch is from the Spring 2014 harvest.

Starts at $52.00 from Bana Tea Company, or about $0.69/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $4.14 per session. Explore more dark teas on Teadar.