Raw Pu-erh (Other)

This 2003 raw Pu-erh cake presents a journey through time, offering deep, earthy notes with hints of aged wood and a mellow sweetness. Its character develops with each steep, revealing a smooth and gr. It leans earthy, woody and mellow.

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 2003 harvest.

Starts at $7.99 from King Tea Mall, or about $0.53/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $3.18 per session. Explore more dark teas on Teadar.