Ripe Pu-erh

This 2012 ripe Pu-erh cake presents a rich, dark liquor with a comforting, earthy aroma. The taste is remarkably smooth, offering deep notes of damp forest floor and an almost mushroomy umami, with a . It leans earthy, smooth and umami.

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 $17.00 from King Tea Mall, or about $0.05/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $0.30 per session. Explore more dark teas on Teadar.