Raw Pu-erh (Other)

This 2013 raw Pu-erh cake offers a developing character with a smooth, evolving profile. Expect notes of damp earth, dried fruits, and a hint of aged wood, culminating in a balanced and reflective exp. It leans earthy, fruity and woody.

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 $23.99 from King Tea Mall, or about $0.42/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $2.52 per session. Explore more dark teas on Teadar.