Factory Blend

This 2012 'Yin Da Yi' Sheng Pu-erh presents a vibrant, fresh profile typical of younger raw Pu-erh, with a brisk mouthfeel and notes of green fruits and a hint of floral sweetness. It offers a stimula. It leans fresh, astringent and bright.

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 $25.99 from King Tea Mall, or about $0.33/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $1.98 per session. Explore more dark teas on Teadar.