Spring Factory Blend

This aged raw Pu-erh cake unfolds with a deep, earthy aroma, hinting at damp forest floor and aged wood. On the palate, expect a rich, full-bodied experience with notes of dried fruits, subtle sweetne. It leans earthy, woody and fruity.

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 2004 harvest.

Starts at $6.99 from King Tea Mall, or about $0.45/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $2.70 per session. Explore more dark teas on Teadar.