Spring Ripe Pu-erh

This ripe pu-erh offers a rich, thick, and hearty character. Its flavor profile is reminiscent of homemade treats, suggesting a comforting sweetness and a deeply satisfying malty depth. It's a tea mea. It leans earthy, sweet and malty.

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 $28.00 from Bana Tea Company, or about $0.30/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $1.80 per session. Explore more dark teas on Teadar.