Spring Factory Blend

This 2008 DaYi 'Chun Shui' raw Pu-erh cake presents a brisk and awakening profile, hinting at its youthful vibrancy. Expect earthy undertones balanced by a refreshing sweetness, with a developing comp. It leans earthy, brisk 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 Spring 2008 harvest.

Starts at $29.00 from King Tea Mall, or about $0.27/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $1.62 per session. Explore more dark teas on Teadar.