Factory Blend

This 2006 Xiaguan "Ma Bei" offers a deep, earthy foundation typical of aged raw pu-erh, evolving with notes of damp forest floor and a hint of dried fruit. Its robust character provides a lingering, s. It leans earthy, woody and complex.

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 $2.99 from King Tea Mall, or about $0.01/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.06 per session. Explore more dark teas on Teadar.