Factory Blend

This 2009 raw Pu-erh tuocha from Xiaguan offers a deep and evolving profile. Expect earthy notes intertwined with a subtle sweetness and a hint of forest floor. The golden flowers mentioned in its nam. 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 $13.99 from King Tea Mall, or about $0.14/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $0.84 per session. Explore more dark teas on Teadar.