Lincang

This aged Bingdao raw Pu-erh from 2010 offers a captivating blend of honeyed sweetness and bright stone fruit notes, evolving with subtle floral undertones. Its decade of aging has softened the initia. It leans fruity, floral and complex.

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 $12.99 from King Tea Mall, or about $0.84/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $5.04 per session. Explore more dark teas on Teadar.