Raw Pu-erh (Other)

This exceptionally aged raw pu-erh, a rare find from the 1990s, offers a remarkably clean and smooth character despite its age and Hong Kong storage. It presents a bright, burnt-orange liquor, a disti. It leans earthy, herbal 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 1990 harvest.

Starts at $118.00 from Bana Tea Company, or about $2.36/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $14.16 per session. Explore more dark teas on Teadar.