Raw Pu-erh (Other)

This 2015 raw Pu-erh cake offers a lively and evolving profile. Expect initial notes of fresh hay and forest floor, leading into hints of dried stone fruit and a lingering sweet aftertaste. Its robust. It leans forest floor, hay 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 2015 harvest.

Starts at $92.00 from King Tea Mall, or about $0.26/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $1.56 per session. Explore more dark teas on Teadar.