Factory Blend

This vibrant 2014 raw Pu-erh from Dayi presents a lively character with clear notes of fresh grass and a distinctive minerality. Hints of stone fruit sweetness are present, contributing to a complex a. It leans mineral, grassy and fruity.

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 $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.