Factory Blend

This 2012 DaYi raw Pu-erh cake offers a journey into evolving flavors. Expect a robust earthiness balanced with a developing sweetness and subtle woody undertones, characteristic of a well-stored Shen. It leans earthy, sweet and woody.

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 $69.99 from King Tea Mall, or about $1.33/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $7.98 per session. Explore more dark teas on Teadar.