Spring Raw Pu-erh (Other)

This aged raw pu-erh offers a velvety smooth and thick mouthfeel, reminiscent of ripe pu-erh due to its Hong Kong-style storage. It presents a clean, lively profile with subtle notes of wood and mushr. It leans earthy, sweet and smooth.

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 harvest.

Starts at $45.00 from Bana Tea Company, or about $0.90/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $5.40 per session. Explore more dark teas on Teadar.