Factory Blend

This 2016 Dayi 'Shan Yun' raw Pu-erh cake offers a lively and clean profile, indicative of a youthful Sheng Cha. Expect bright, verdant notes with a touch of briskness that will mellow and deepen with. It leans forest, evolving and brisk.

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 2016 harvest.

Starts at $29.99 from King Tea Mall, or about $0.45/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $2.70 per session. Explore more dark teas on Teadar.