Lincang

This 2009 Bing Dao raw Pu-erh offers a deeply satisfying experience. Expect a robust, earthy foundation layered with intriguing notes of dried fruit and a subtle woody complexity. The liquor is thick . It leans earthy, fruity and woody.

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 2009 harvest.

Starts at $8.99 from King Tea Mall, or about $0.51/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $3.06 per session. Explore more dark teas on Teadar.