Lincang

This 2011 Mengku Rongshi Mangfei Gu Shu offers a journey into the rich complexity of aged raw Pu-erh. Expect deep, earthy undertones, evolving with hints of forest floor, dried fruits, and a lingering. 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 $116.99 from King Tea Mall, or about $0.33/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $1.98 per session. Explore more dark teas on Teadar.