Lincang

This 2011 Lincang raw pu-erh, sourced from arbor trees, offers a deep and evolving profile. Expect an initial bright astringency that gently transitions into notes of dried fruits, damp forest floor, . 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.