Factory Blend

This 2017 raw Pu-erh tuo from DaYi presents a vibrant, youthful profile. Expect a clean, grassy aroma with initial briskness that mellows into a refreshing sweetness. Notes of fresh hay and light flor. It leans grassy, fresh and astringent.

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 2017 harvest.