Factory Blend

This 2013 raw Pu-erh, from the esteemed Dayi factory, presents an evolving profile. Expect an initial vibrant bitterness giving way to a rich, earthy body with hints of dried fruits and forest floor. . It leans dark, earthy and fruity.

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 $3.99 from King Tea Mall, or about $0.11/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $0.66 per session. Explore more dark teas on Teadar.