Factory Blend

This 2012 raw pu-erh brick offers a classic profile of earthy undertones complemented by hints of dried stone fruit and a subtle, lingering astringency. As it ages, it develops a more complex, mellow . 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 $29.99 from King Tea Mall, or about $0.09/g. A 250g package gets you around 42 gongfu sessions at ~6 g each, which works out to about $0.54 per session. Explore more dark teas on Teadar.