Factory Blend

This 2012 Xiaguan 'Purple Cloud' Sheng Pu-erh Tuo offers an evolving profile of deep forest floor and damp earth, balanced by hints of dried stone fruit and a subtle, refreshing minerality. Its robust. It leans earthy, fruity and mineral.

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 $8.99 from King Tea Mall, or about $0.09/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $0.54 per session. Explore more dark teas on Teadar.