Ripe Pu-erh

This 2007 DaYi Ripe Pu-erh cake offers a deeply comforting and smooth liquor. Expect rich notes of damp earth, aged wood, and a subtle sweetness reminiscent of dried dates, culminating in a mellow, gr. 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 2007 harvest.

Starts at $5.99 from King Tea Mall, or about $0.15/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.90 per session. Explore more dark teas on Teadar.