Spring Lincang

This raw pu-erh offers a dense, thick liquor with pleasant aromas. Initial sips reveal complex flavors, followed by a lingering sweetness and a cooling sensation in the mouth. It also provides a notic. It leans earthy, sweet and woodsy.

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 Menghai Daye cultivar. This batch is from the Spring 2018 harvest.

Starts at $12.00 from Bana Tea Company, or about $0.51/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $3.06 per session. Explore more dark teas on Teadar.