Spring Raw Pu-erh (Other)

This vibrant maocha offers a fresh, untamed character, embodying the raw essence of Simao Pu-erh. It presents bright, grassy notes with a hint of wildness and a brisk astringency, promising a fascinat. It leans fresh, grassy and wild.

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 Spring 2025 harvest.