Factory Blend

This aged Sheng Pu-erh from DaYi offers a rich tapestry of flavors, evolving with each steep. Expect deep earthy undertones, notes of damp wood and leather, complemented by hints of dried fruits and a. 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 $45.99 from King Tea Mall, or about $1.40/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $8.40 per session. Explore more dark teas on Teadar.