Factory Blend

This 2014 raw Pu-erh from Xiaguan, known as "Kai Men Hong" for its auspiciousness, presents an evolving profile. Expect initial notes of fresh forest floor and a subtle bitterness, which will graduall. It leans earthy, fruity and camphor.

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 $27.99 from King Tea Mall, or about $0.11/g. A 250g package gets you around 42 gongfu sessions at ~6 g each, which works out to about $0.66 per session. Explore more dark teas on Teadar.