Spring Bulang

This aged Pu-erh delivers a dynamic flavor profile, where its initial pronounced bitterness gracefully evolves into a nuanced, aged sweetness. Expect an active sensation on the gums from the first inf. It leans woody, bitter-sweet and active.

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 2012 harvest.