Spring Lincang

This aged raw pu-erh offers a deeply satisfying experience, with a robust earthiness characteristic of Bingdao terroir. Expect a clean, mineral backbone complemented by a gentle sweetness and evolving. It leans earthy, mineral 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 Spring 2010 harvest.

Starts at $29.99 from King Tea Mall, or about $4.28/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $25.68 per session. Explore more dark teas on Teadar.