Factory Blend

This aged Sheng Pu-erh cake unfolds with a deep, complex aroma of aged wood and damp earth. On the palate, expect a rich, velvety texture with sweet undertones of dried fruits and a hint of camphor, c. 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 2010 harvest.

Starts at $11.99 from King Tea Mall, or about $0.39/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $2.34 per session. Explore more dark teas on Teadar.