Factory Blend

This 2015 raw Pu-erh from DaYi offers a classic Menghai profile with evolving depth. Expect an intriguing interplay of sweet, fruity undertones with earthy forest notes, leading to a lingering, clean . It leans earthy, fruity and woody.

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 $5.99 from King Tea Mall, or about $0.14/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $0.84 per session. Explore more dark teas on Teadar.