Factory Blend

This raw Pu-erh brick, crafted by Chen Sheng Hao, offers a classic sheng cha profile with evolving flavors that deepen with age. Expect a journey from bright, verdant notes to more complex, earthy und.

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 $714.00 from King Tea Mall, or about $0.71/g. A 1000g package gets you around 167 gongfu sessions at ~6 g each, which works out to about $4.26 per session. Explore more dark teas on Teadar.