Ripe Pu-erh

This 2014 DaYi "Jin Zhen Bai Lian" ripe Pu-erh cake offers a deeply satisfying experience. Expect a smooth, thick liquor with rich, earthy notes and hints of aged wood and damp forest floor. The taste. It leans earthy, woody and smooth.

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 $6.99 from King Tea Mall, or about $0.22/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $1.32 per session. Explore more dark teas on Teadar.