Spring Factory Blend

This 2016 Xiaguan raw Pu-erh cake offers a robust and evolving profile. Expect initial notes of fresh hay and forest floor, transitioning to a deeper, more earthy sweetness with hints of dried fruit a. It leans earthy, woody and deep.

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 from the Gushu cultivar. This batch is from the Spring 2016 harvest.

Starts at $3.99 from King Tea Mall, or about $0.44/g. A 8g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $2.64 per session. Explore more dark teas on Teadar.