Spring Lincang

This aged raw Pu-erh offers a soft, silky mouthfeel with a balanced bittersweet finish. Notes of Asian pear and sugarcane mingle with a subtle olive undertone, leaving a lingering fragrance in the cup. It leans earthy, sweet and fruity.

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 2011 harvest.

Starts at $45.00 from Bana Tea Company, or about $2.73/g. A 5g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $16.38 per session. Explore more dark teas on Teadar.