Spring Ripe Pu-erh

This ripe pu-erh offers a clean and warming brew. Its flavor profile is characterized by pleasant woody notes and a comforting warmth reminiscent of roasted chestnuts. It's a straightforward yet satis. It leans woody, 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 Menghai Daye cultivar. This batch is from the Spring 2013 harvest.

Starts at $45.00 from Bana Tea Company, or about $0.23/g. A 200g package gets you around 33 gongfu sessions at ~6 g each, which works out to about $1.38 per session. Explore more dark teas on Teadar.