Lincang

This 2009 raw Pu-erh cake, hailing from the Mengku region, offers a captivating journey of evolving flavors. Expect a rich, earthy foundation balanced by notes of dried fruits and a subtle woody compl. 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 $9.99 from King Tea Mall, or about $0.73/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $4.38 per session. Explore more dark teas on Teadar.