Spring Lincang

This raw pu-erh offers a deep, complex character, evoking the minerality of its rock-surrounded origins. Early infusions are round and rich, evolving into more distinct flavors with subtle sweetness a. It leans mineral, earthy 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 2019 harvest.

Starts at $66.00 from Bana Tea Company, or about $1.32/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $7.92 per session. Explore more dark teas on Teadar.