Spring Lincang

This aged raw Pu-erh from Bingdao offers a delicate floral aroma complemented by a distinct sweetness and mineral undertones. The liquor presents a smooth body with evolving notes of dried fruit and a. It leans floral, sweet and mineral.

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 $1169.99 from King Tea Mall, or about $3.28/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $19.68 per session. Explore more dark teas on Teadar.