Factory Blend

This 2014 DaYi 'Chuan Shi' Raw Pu-erh presents a robust, earthy profile with notes of dried fruit and a woody undertone. As it ages, expect its character to deepen, revealing more complex nuances and . It leans earthy, woody and lingering.

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 2014 harvest.

Starts at $11.00 from King Tea Mall, or about $0.20/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $1.20 per session. Explore more dark teas on Teadar.