Raw Pu-erh (Other)

This 2012 raw Pu-erh cake presents a powerful and evolving character. Expect an initial briskness with underlying notes of damp earth and verdant forest, leading to a developing sweetness and complex . It leans earthy, bold and developing.

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 2012 harvest.

Starts at $413.00 from King Tea Mall, or about $1.16/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $6.96 per session. Explore more dark teas on Teadar.