Pu-erh Blends

This 2013 Xiaguan raw Pu-erh cake, infused with Pang Xie Jiao (Crab Foot), offers a unique profile. Expect an intriguing blend of classic earthy Pu-erh notes with a distinct herbal, woody, and slightl. It leans herbal, woody and earthy.

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 $14.99 from King Tea Mall, or about $0.16/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $0.96 per session. Explore more dark teas on Teadar.