Lincang

This 2016 Mengku Raw Pu-erh reveals a complex profile, starting with hints of forest floor and a subtle earthiness. As it unfurls, delicate notes of dried fruits emerge, culminating in a lingering, sw. It leans forest, fruity 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. This batch is from the 2016 harvest.