Spring Ripe Pu-erh

This aged ripe pu-erh offers a clean and smooth profile developed over two decades. It presents a comforting blend of woody and herbaceous notes, balanced by a natural sweetness that leaves a lingerin. It leans woody, herbaceous and sweet.

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 2004 harvest.

Starts at $40.00 from Bana Tea Company, or about $0.40/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $2.40 per session. Explore more dark teas on Teadar.