Factory Blend

This 2013 raw Pu-erh cake offers a robust and evolving profile. Expect deep earthy notes intertwined with hints of dried fruit and a subtle, lingering sweetness, characteristic of well-aging Sheng Cha. It leans earthy, robust and complex.

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 2013 harvest.

Starts at $286.00 from King Tea Mall, or about $0.80/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $4.80 per session. Explore more dark teas on Teadar.