Ripe Pu-erh

This aged ripe Pu-erh offers a departure from typical earthiness, presenting instead a complex bouquet of antique herbaceous notes. The brew is a deep, translucent amber, reminiscent of aged red wine,. It leans herbaceous, sweet and woody.

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 1980 harvest.

Starts at $65.00 from Bana Tea Company, or about $1.30/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $7.80 per session. Explore more dark teas on Teadar.