Factory Blend

This 2017 DaYi Sheng Pu-erh cake offers a robust profile, beginning with fresh, green notes that hint at its youth, gradually evolving into rich earth and woody undertones. A subtle sweetness lingers,. It leans earthy, woody and grassy.

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.

Starts at $139.99 from King Tea Mall, or about $4.00/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $24.00 per session. Explore more dark teas on Teadar.