Factory Blend

This 2013 DaYi Sheng Tuo offers a lively character with notes of dried fruits and a hint of smoky minerality. Expect a clean, invigorating liquor that promises to evolve beautifully with further aging. 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 2013 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.