Factory Blend

This 2009 DaYi 7542 Sheng Pu-erh cake offers a captivating journey through time. Expect deep, earthy notes reminiscent of a forest floor after rain, complemented by hints of dried fruits and a subtle,. It leans earthy, woody and dried fruit.

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 $39.99 from King Tea Mall, or about $0.80/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $4.80 per session. Explore more dark teas on Teadar.