Factory Blend

This 2012 raw Pu-erh cake offers a robust body and an evolving flavor profile. Expect an initial lively astringency that gracefully transitions into notes of dried fruits, damp earth, and the essence . It leans earthy, fruity and astringent.

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 $4.99 from King Tea Mall, or about $0.15/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $0.90 per session. Explore more dark teas on Teadar.