Spring Lincang

This raw Pu-erh offers delicate notes of bamboo and ginger flowers, with a silky, soft mouthfeel. It's remarkably smooth with negligible astringency, providing a refreshing and lingering sensation on . It leans earthy, floral 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 2015 harvest.

Starts at $62.00 from Bana Tea Company, or about $0.62/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $3.72 per session. Explore more dark teas on Teadar.