Factory Blend

This 2011 DaYi 7542 Sheng Pu-erh cake offers a vibrant and evolving character. Expect a complex profile with a pleasant astringency that hints at its youth, alongside burgeoning fruity notes and a liv. It leans fruity, astringent and energetic.

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 $8.99 from King Tea Mall, or about $0.14/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $0.84 per session. Explore more dark teas on Teadar.