Ripe Pu-erh

This aged ripe Pu-erh offers a remarkably smooth and viscous brew, reminiscent of rice soup. Its deep, mellow flavor profile carries notes of aged wood and subtle sweetness, a testament to its three d. It leans earthy, sweet and viscous.

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 $55.00 from Bana Tea Company, or about $1.10/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $6.60 per session. Explore more dark teas on Teadar.