Lincang

This 2013 raw Pu-erh from Mengku offers a vibrant profile with initial notes of orchard fruits and a pleasant, invigorating bitterness. As it develops, hints of resinous wood and a lingering sweetness. It leans fruity, bitter and resinous.

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 $0.23/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.38 per session. Explore more dark teas on Teadar.