Lincang

This 2012 Bingdao raw Pu-erh from Mengku Rongshi offers a complex and evolving profile. Expect a clean initial taste that gives way to deep mineral notes, forest floor earthiness, and a lingering, sub. It leans earthy, mineral and sweet.

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 $63.99 from King Tea Mall, or about $1.00/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $6.00 per session. Explore more dark teas on Teadar.