Ripe Pu-erh

This aged 2009 DaYi Ripe Pu-erh, known as "Golden Peacock," offers a deeply satisfying and smooth profile. Expect rich, comforting earthy notes beautifully complemented by hints of dark fruit and a li. It leans earthy, smooth 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 2009 harvest.

Starts at $15.00 from King Tea Mall, or about $0.25/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $1.50 per session. Explore more dark teas on Teadar.