Factory Blend

This 2018 Dayi 'Peacock' Sheng Pu-erh offers a captivating journey with its developing complexity. Expect earthy undertones, a hint of dried fruit, and a pleasant, lingering sweetness. The tea promise. It leans earthy, complex and aromatic.

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 2018 harvest.

Starts at $35.99 from King Tea Mall, or about $2.24/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $13.44 per session. Explore more dark teas on Teadar.