Raw Pu-erh (Other)

This 2005 Sheng Pu-erh from the Menghai region offers a captivating journey through time. Expect deep earthy and woody notes, softened by years of aging into a mellow, sweet complexity. The liquor car. 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 from the Xiao Qiao Mu cultivar. This batch is from the 2005 harvest.

Starts at $3.99 from King Tea Mall, or about $0.28/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.68 per session. Explore more dark teas on Teadar.