Factory Blend

This 2006 DaYi 7432 raw Pu-erh cake offers a glimpse into aged Sheng character, presenting deep earthy and woody notes intertwined with hints of dried fruits and a touch of camphor. Its developing pro. 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 2006 harvest.

Starts at $35.99 from King Tea Mall, or about $0.50/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $3.00 per session. Explore more dark teas on Teadar.