Factory Blend

This 2010 DaYi Bada cake offers a robust and evolving character typical of aged raw Pu-erh. Expect deep, earthy notes intertwined with a subtle woody sweetness, culminating in a smooth, lingering fini. It leans earthy, woody and sweet.

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 $12.00 from King Tea Mall, or about $0.17/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $1.02 per session. Explore more dark teas on Teadar.