Raw Pu-erh (Other)

This 2011 Raw Pu-erh cake, from the esteemed Chen Sheng Hao factory, offers a journey through evolving flavors. Expect a vibrant aroma of forest and light hay, leading to a complex palate with notes o. It leans forest, fruity and earthy.

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 2011 harvest.

Starts at $746.00 from King Tea Mall, or about $2.09/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $12.54 per session. Explore more dark teas on Teadar.