Factory Blend

This 2015 DaYi Sheng Pu-erh cake, known as "Ancient Rhythm," offers a developing complexity typical of a well-aged raw Pu-erh. Expect initial briskness to have mellowed into a smoother liquor, reveali. It leans earthy, woody and complex.

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 $12.99 from King Tea Mall, or about $0.20/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $1.20 per session. Explore more dark teas on Teadar.