Spring Lincang

This raw pu-erh offers a complex and evolving profile. Initial brews reveal notes of honey and longan, leading into a deeper sweetness with hints of lotus. The full-bodied character provides a lingeri. It leans fruity, sweet and earthy.

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 $18.00 from Bana Tea Company, or about $1.30/g. A 5g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $7.80 per session. Explore more dark teas on Teadar.