Factory Blend

This 2006 Xiaguan 'Nanzhao Royal Cake' Sheng Pu-erh offers a journey into aged raw tea, unfolding with deep earthy undertones and a pleasant woody sweetness. Expect a complex character, hints of dried. 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. This batch is from the 2006 harvest.

Starts at $3.99 from King Tea Mall, or about $0.25/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.50 per session. Explore more dark teas on Teadar.