Factory Blend

This 2011 Raw Pu-erh brick from Dayi presents an evolving profile. Expect a lively astringency and fresh, green notes in early infusions, hinting at its youth. As it opens up, deeper flavors of damp e. It leans earthy, fruity and astringent.

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 $38.00 from King Tea Mall, or about $0.38/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $2.28 per session. Explore more dark teas on Teadar.