Factory Blend

This 2012 DaYi 7542 Sheng Pu-erh cake presents a deep, forest-floor earthiness with woody undertones. The brew offers a smooth, evolving character, hinting at dried fruits and a satisfying, lingering . It leans earthy, woody and complex.

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 $3.99 from King Tea Mall, or about $0.14/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $0.84 per session. Explore more dark teas on Teadar.