Spring Raw Pu-erh (Other)

This tightly pressed raw pu-erh offers a vigorous and balanced cup. Initial sips reveal subtle smoke and spice, which give way to emerging honey notes by the third infusion. It possesses distinct Meng. It leans earthy, sweet and spicy.

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 2015 harvest.

Starts at $20.00 from Bana Tea Company, or about $1.77/g. A 5g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $10.62 per session. Explore more dark teas on Teadar.