Factory Blend

This 2006 DaYi Silver Peacock Sheng Pu-erh cake offers a profound depth, characteristic of a well-aged raw pu-erh. Expect robust, earthy undertones balanced with evolving notes of dried fruits and age. 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 $39.99 from King Tea Mall, or about $0.48/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $2.88 per session. Explore more dark teas on Teadar.