Spring Factory Blend

This 2017 DaYi raw Pu-erh offers a journey through vibrant freshness into deeper complexity. Expect an initial lively briskness, which gracefully transforms into notes of dried fruits and a hint of fo. It leans fruity, woody 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 Spring 2017 harvest.

Starts at $16.99 from King Tea Mall, or about $0.19/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $1.14 per session. Explore more dark teas on Teadar.