Spring Lincang

This 2008 Mengku Rongshi Sheng Pu-erh cake offers a journey of evolving flavors. Expect deep, earthy notes reminiscent of forest floor and aged wood, complemented by hints of dried stone fruit. The br. 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 Spring 2008 harvest.

Starts at $4.99 from King Tea Mall, or about $0.22/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.32 per session. Explore more dark teas on Teadar.