Factory Blend

This 2010 Xiaguan Sheng Pu-erh offers a deep, evolving character. Expect initial notes of fresh hay and green forest floor, gradually softening into a sweet, woody complexity with hints of dried fruit. It leans earthy, woody 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 $19.99 from King Tea Mall, or about $0.16/g. A 125g package gets you around 21 gongfu sessions at ~6 g each, which works out to about $0.96 per session. Explore more dark teas on Teadar.