Raw Pu-erh (Other)

This 2010 raw Pu-erh cake, "Chen Sheng Yi Hao," offers a journey into the depths of aged dark tea. Expect an evolving profile of rich earth and damp forest floor, layered with hints of dried fruit and. 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 2010 harvest.

Starts at $714.00 from King Tea Mall, or about $2.00/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $12.00 per session. Explore more dark teas on Teadar.