Spring Banzhang

This aged raw Pu-erh offers a journey through forest depths with prominent earthy and woody notes. Expect a developing complexity on the palate, evolving from a brisk initial encounter to a profound, . It leans earthy, woody and complex.

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 $0.48/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $2.88 per session. Explore more dark teas on Teadar.