Spring Factory Blend

This aged raw Pu-erh cake from a renowned factory offers a glimpse into early spring harvests. Expect a developing complexity, with earthy undertones and hints of fruit and forest as it continues to m.

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 Spring 2010 harvest.

Starts at $29.99 from King Tea Mall, or about $0.39/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $2.34 per session. Explore more dark teas on Teadar.