Spring Lincang

This aged raw Pu-erh offers a deeply satisfying experience, evolving with earthy and woody undertones. Expect a smooth, full-bodied liquor with hints of stone fruit and a lingering, sweet aftertaste t. It leans earthy, woody and fruity.

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.