Raw Pu-erh (Other)

This 2012 raw Pu-erh cake from Chen Sheng Hao offers a journey into aged puerh. Expect deep earthy and forest floor notes, evolving into subtle sweetness and a long, smooth finish, characteristic of a. It leans earthy, forest 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 2012 harvest.

Starts at $492.00 from King Tea Mall, or about $1.38/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $8.28 per session. Explore more dark teas on Teadar.