Factory Blend

This 2011 DaYi Sheng Pu-erh offers a deep, evolving profile. Expect classic aged notes of damp forest floor, dark wood, and a hint of sweet stone fruit, culminating in a smooth, lingering finish that . It leans earthy, woody 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 $19.99 from King Tea Mall, or about $0.21/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $1.26 per session. Explore more dark teas on Teadar.