Spring Lincang

This 2014 raw Pu-erh cake presents a lively character with notes of forest floor and damp earth, hinting at its youthful vitality. Expect a brisk infusion with a clean, lingering finish that promises . It leans forest, earthy and fresh.

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 Spring 2014 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.