Autumn Factory Blend

This 2011 raw Pu-erh cake from Xiaguan offers a robust, earthy character with prominent woody undertones. The autumn harvest brings a hearty profile, evolving with age to reveal complex layers and a l. It leans earthy, woody and robust.

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 Autumn 2011 harvest.

Starts at $2.99 from King Tea Mall, or about $0.03/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.18 per session. Explore more dark teas on Teadar.