Factory Blend

This 2013 DaYi Sheng Pu-erh brick offers a journey into the evolving world of raw Pu-erh. Expect a bold, grounded character with notes of damp earth, dried forest leaves, and hints of stone fruit. Its. It leans earthy, woody 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 $9.99 from King Tea Mall, or about $0.09/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $0.54 per session. Explore more dark teas on Teadar.