Factory Blend

This 2009 DaYi Sheng Pu-erh cake, celebrated as 'The Older The Better', offers a journey into the depths of aged tea. Expect a rich, earthy profile with nuanced notes of dried fruit and a subtle camph. 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 2009 harvest.

Starts at $19.99 from King Tea Mall, or about $0.24/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $1.44 per session. Explore more dark teas on Teadar.