Factory Blend

This 2011 raw Pu-erh cake offers a deep, earthy foundation, characteristic of its age and region. Expect a robust body with notes of forest floor and dried fruits, leading to a lingering, pleasant swe. It leans earthy, robust and sweet.

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 $4.99 from King Tea Mall, or about $0.14/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $0.84 per session. Explore more dark teas on Teadar.