Lincang

This aged raw pu-erh evokes a deep sense of nostalgia with its velvety smooth texture and mellow character. It finishes with a rich mouthfeel and a lingering sweetness, reminiscent of teas traditional. It leans earthy, sweet and mellow.

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 1980 harvest.

Starts at $15.00 from Bana Tea Company, or about $2.20/g. A 5g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $13.20 per session. Explore more dark teas on Teadar.