Ripe Pu-erh

This aged DaYi "7562" Shou Pu-erh brick offers a comforting and deep character. Expect a smooth, thick liquor with prominent notes of rich earth, damp forest floor, and a subtle sweetness that balance. It leans earthy, woody and sweet.

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 2005 harvest.

Starts at $19.99 from King Tea Mall, or about $0.35/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $2.10 per session. Explore more dark teas on Teadar.