Ripe Pu-erh

This 2009 DaYi Ripe Pu-erh cake offers a rich and comforting experience. Expect a deep, earthy aroma with notes of damp forest floor and sweet dates. The liquor is smooth and thick, presenting a mello. It leans earthy, woody and smooth.

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 $9.99 from King Tea Mall, or about $0.12/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $0.72 per session. Explore more dark teas on Teadar.