Factory Blend

This aged Sheng Pu-erh brick offers a delightful complexity, hinting at deep forest floors and rich, earthy notes. The liquor is robust with a smooth mouthfeel, carrying whispers of camphor and a plea. 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 2007 harvest.

Starts at $23.99 from King Tea Mall, or about $0.12/g. A 200g package gets you around 33 gongfu sessions at ~6 g each, which works out to about $0.72 per session. Explore more dark teas on Teadar.